Place chilled beef mixture into a large saucepan. Stir in two 14-ounce cans reduced-sodium chicken broth; one 14-1/2-ounce can golden hominy, rinsed and drained; and 1-1/2 cups frozen loose-pack diced hash brown potatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Ladle soup into bowls to serve; top with dairy sour cream, snipped fresh cilantro, and chopped bottled roasted red sweet peppers, if desired. Makes 6 servings.