Step 1

Place all the soup ingredients, except the hominy, in the basin of a slow cooker. Stir well. Cover the slow cooker, and cook for 6-8 hours on low or 4-6 hours on high.

Step 2

When ready to serve, shred the chicken thighs using two forks, and then stir in the hominy. Check seasoning, adding more salt and pepper if desired.

Step 3

Heat the vegetable oil in a Dutch oven over medium-high heat. Cut the corn tortillas into thin strips, and fry in the oil for 1-2 minutes per side, until crispy. Transfer to a paper towel-lined plate to cool and crisp up.

Step 4

To serve the soup, pile some of the tortilla strips, avocado chunks and cheese in a bowl. Ladle hot soup over top. Top with more tortilla strips, avocado, cheese, cilantro, and sour cream, if desired.