Step 1

In a large pot, heat olive oil over medium-high heat. Add onion and sauté for five minutes, then add jalapeños, garlic, chili powder, and cumin, and sauté one minute longer.

Step 2

Pour chicken broth and add tomatoes; season with salt and pepper to taste. Bring mixture to a boil then reduce to medium-low heat. Cover and simmer until onions are soft, about 10 minutes.

Step 3

Stir in chicken and hominy and heat through, a few minutes. Stir in cilantro and lime juice.

Step 4

Once ready to serve, use a ladle to scoop the soup into the bowl. Top with a handful of chopped cabbage, grated cheese, diced avocados, sour cream, and tortilla chips.