Fry the bacon in a dutch oven and then chop. Set aside.
Add the olive oil and butter to dutch oven with bacon fat. Heat over medium heat. Saute the onions, and jalapeño in the pan until they are soft. Add in the dried oregano and sprinkle with salt & pepper.
Add the green tomatoes and garlic and cook for a few minutes. Add in the Hatch chiles and cook down.
Stir in the the chicken broth and bring to boil. Reduce to simmer and cook for 20-30 minutes.
Blend soup with immersion blender if you want smoother texture, or leave chunky.
Stir in heavy cream to finish and serve garnished with bacon, sour cream, cilantro, and blue corn chips.