Preheat oven to 450.
Put the peppers and tomatillos on a baking pan and roast 10-15, or until Poblanos are charred on one side. Flip and repeat.
Peel Poblanos (see blog post for details), remove stem and seeds, dice and set aside.
Cut the stems off the jalapeno halves and drop them and the tomatillos in a food processor along with the juice of 3 limes. Blend til smooth and set aside.
Put the onions and garlic in a large stockpot with olive oil and sauté until the onions become translucent.
Add diced chicken and all the spices. Stir and sauté another 5 minutes.
Add the chicken stock, tomatillo mixture, beans, and poblano peppers.
Bring to a boil, then reduce to low and let simmer for 1-2 hours.
Before serving add the cilantro and avocados.
Garnish with Monterey Jack cheese and sour cream if desired.