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1. In a 4-quart Dutch oven heat oil over medium heat. Add onion, cumin, and chili powder; cook until onion is tender. Add chicken, broth, tomatoes, hominy, corn, and chile peppers. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally.
2. To serve, ladle into bowls. If desired, squeeze a lime wedge over soup. Top with cheese and grape tomatoes, cilantro, sliced avocado, and/or tortilla chips. Serve immediately.