Warm olive oil and butter in a large pot over medium heat.
Add in onions and saute for 3-4 minutes.
Add in garlic and saute for 1 minute longer, stirring frequently.
Sprinkle flour in and whisk vigorously until it's all dried up.
Slowly pour in chicken stock, whisking vigorously.
Once simmering add in cream while whisking,
Then quickly add in Parmesan cheese, Monterrey Jack cheese, lemon juice, chicken bullion, sugar and Tabasco. Stir well. Remove from heat.
Add in spinach and artichoke stirring until fully incorporated.
Serve warm with tortilla chips.