In a large dutch oven, over medium heat, heat the olive oil.
Add the onion and garlic and sauté until tender, about 3 minutes.
Add the green chile and poblano pepper. Sauté for 5 minutes.
Add the tomatoes, broth, Worcestershire sauce, lemon pepper, chili powder and ground cumin. Stir to combine.
Bring to a boil, reduce heat to low and simmer, covered, for 20 minutes.
Add the shredded chicken and continue simmering for 10 minutes.
In a small bowl, whisk together the sour cream and lime juice.
Serve the soup with tortilla chips and a dollop of lime sour cream.