1 1/2 pounds chicken breast tenders
2 tablespoons chili powder, divided
2 teaspoons cumin, divided
2 teaspoon oregano, divided
2 teaspoon oregano, divided
2 teaspoon sriaracha chili sauce
salt and fresh ground pepper, to season
juice of 1 lime
1 teaspoon olive oil
3 cloves garlic, minced
1 yellow pepper, cut into thin strips
1/2 large yellow onion, diced
1 red pepper, cut into thin strips
1 orange pepper, cut into thin strips
1/2 jalapeño, seeded and diced
2 cups low-sodium chicken broth
3 cups water
2 - 15 oz cans of fire-roasted diced tomatoes
2- 15 oz cans of white hominy, rinsed and drained


1.In a large bowl combine the chicken and sprinkle with lime juice, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, and a bit of salt and pepper. Drizzle with sriracha and gently rub to evenly coat chicken. Let the chicken marinate while you cut up the bell peppers and onion. If you aren't a fan of spicy foods, then omit the sriracha.
2.Place a large dutch oven or soup pot over medium high heat. Add olive oil and heat the oil until it begins to shimmer. Add the marinated chicken and saute 8-10 minutes or until done; remove from pot and set on a plate to cool. Once cool, pull apart or chop the chicken and set aside.
3.Add the bell peppers, onions, garlic, and jalapeño to the pot. Add the rest of the chili powder, cumin, oregano and a bit of salt and pepper to the veggies. Stir to coat and cook until the veggies are tender about 8-10 minutes.
4.Next add chicken broth, water, and tomatoes; bring to a boil. Reduce heat to medium-low, add hominy and chicken back in and simmer for 20 minutes. Adjust seasonings to taste.
5.Garnish with avocado, cilantro, and fresh cheese. Serve with corn chips (homemade if you like).

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