This is a perfect soup to make on busy weeknights when you have some leftover roast chicken to use up.
As with most soups, this one usually tastes even better the next day.
1 tablespoon olive oil
2 medium onions, chopped
8 cloves garlic, minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
6 cups chicken broth (homemade or store bought)
4 cans (15 ounces each) white hominy, drained
4 cups water
6-7 cups shredded cooked chicken
Kosher salt and ground pepper
Assorted garnishes/toppings: avocado, thinly sliced radishes, lime wedges, diced red onion, and cilantro
Heat oil in a large, heavy pot over medium heat. Add onions; cook until soft and translucent, about 5 minutes. Mix in garlic, tomato paste, chili powder, and oregano. Add 4 cups water, broth, and hominy. Stir in chicken and season with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
Cover and bring to a boil; reduce heat to a simmer, and cook for about 30 minutes. Serve, add a squeeze of fresh lime juice, and add any other desired toppings to each individual bowl.