In a large, heavy-bottomed pot, sauté onions and garlic in olive oil and butter over medium-high heat until softened.

Add green chiles and jalapeño and continue to sauté until the chiles are tender and some browning has begun on the bottom of the pot.

Add wine and scrape up browned bits with a wooden spoon. Continue cooking until the wine reduces to almost dry.

Add heavy cream, half-and-half and bouillon cubes. Let the mixture come to a boil, then reduce heat to low to allow a small simmer for 45 minutes.

After 45 minutes, add sour cream, salt and white pepper. Stir until the sour cream dissolves. Then simmer for another 10-15 minutes.

Transfer to a blender and purée, working in batches if necessary.

Pour the blended soup through a fine strain and serve warm.