Add olive oil to a large dutch oven pot over medium heat.
2 Tablespoons Olive Oil
Add the onions, celery and garlic to the oil and cook, stirring occasionally, until softened, about 8 minutes.
½ Cup Yellow Onion, ½ Cup Celery, 2 cloves Garlic
Add the tomato paste, 3 tablespoon cilantro, chili powder, cumin and salt to the cooked vegetables. Cook and stir constantly for 1 minute.
4 Tablespoons Tomato Paste, 1 Tablespoon Chili Powder, 1 teaspoon Cumin, ½ teaspoon Salt, 3 Tablespoons Cilantro
Add the diced tomatoes, hominy, green chiles, chicken broth and cooked chicken to the pot. Stir well. Bring to a simmer and cover. Cook for 20 minutes, stirring about every 5 minutes.
Remove from heat. Squeeze the juice of 2 limes into the soup and garnish with additional cilantro. Serve immediately.
2 Limes, Cilantro
Notes
Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop until the temperature reaches 165 degrees.Freezing: Package the soup in an airtight container and store in the refrigerator until chilled. Then transfer to a freezer bag. Lay the bag of soup flat in your freezer to store. Freeze up to 4 months. Thaw overnight in the refrigerator before reheating.Make in the Instant Pot: To make this in the instant pot, use the saute setting to heat the oil, onions, celery and garlic until softened. Then add all of the remaining ingredients plus your whole uncooked chicken breasts. Place the lid on and seal. Turn it to high pressure for 10 minutes. Natural release the pressure for 10 minutes. Remove the chicken breasts, shred them and then return them to the soup before serving.Make in a Slow Cooker: Cook the onions, celery and garlic on the stove as indicated in the recipe card. Then add the vegetables plus all of the remaining ingredients to your slow cooker. Stir well. Cook on low for 8 hours or on high for 4 hours.