Instructions: Heat the olive oil in a large stockpot over medium high heat. Add the onion. Saute for 3 to 5 minutes or until softened. Add the garlic. Cook for 1 to 2 minutes longer; do not brown.

Add the tomatoes, tomatillos and jalapeno. Cook until the tomatillos are tender, stirring occasionally.

Add the chicken stock, green Chiles, chicken, oregano, cumin, cilantro, beans and lime juice. Cook until heated through, stirring frequently.

Season with salt and pepper.

Ladle the chili into serving bowls.

Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips.

Note:
This is without a doubt our number one selling soup at the restaurant. The

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