Servings: 6 Servins prep time15 mins cook time30 mins total time45 mins

1 large onion, diced 1 large onion, diced
1 jalapeño, finely chopped (seeds included if you like things spicy, if not, de-seed and chop) 1 jalapeño, finely chopped (seeds included if you like things spicy, if not, de-seed and chop)
2 cloves garlic, minced 2 cloves garlic, minced
1 teaspoon dried oregano 1 teaspoon dried oregano
1 tablespoon chili powder 1 tablespoon chili powder
1/4 teaspoon ground cumin ¼ teaspoon ground cumin
2 cups chicken stock 2 cups chicken stock
1 cup water 1 cup water
2: 14.5 ounce cans diced tomatoes (I used 1 can of fire-roasted and 1 can of regular) 2: 14.5 ounce cans diced tomatoes (I used 1 can of fire-roasted and 1 can of regular)
Squeeze/juice of 1 lime Squeeze/juice of 1 lime
1: 25 ounce can of hominy 1: 25 ounce can of hominy
1 cup frozen corn kernels 1 cup frozen corn kernels
1 1/2 cups shredded chicken (add more, if desired) 1 ½ cups shredded chicken (add more, if desired)
Salt, to taste Salt, to taste

In a large pot over medium high heat, add a bit of cooking oil then add the onion, jalapeño, and garlic. Sprinkle the spices on top then cook until slightly softened.
Add in the chicken stock, water, diced tomatoes, and juice of 1 lime.
Bring soup to a boil then reduce to a simmer and simmer on stove, covered, for 20 minutes.
After 20 minutes, add in the hominy, corn, chicken, and salt. Stir to incorporate then let simmer, uncovered, for 10 minutes more.
Turn off the heat and divide into bowls and serve with your favorite toppings.

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