1 tablespoon olive oil
1 large yellow onion, diced
2 garlic cloves, finely chopped
1 jalapeno, seeded and finely chopped
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 quart reduced-sodium chicken broth
1 1/4 pounds plum tomatoes, diced
1 4.5-ounce can green chilies
1 15-ounce can hominy, drained, or 2 cups frozen corn
1/2 teaspoon salt
2 cups shredded, cooked chicken
1/3 cup chopped fresh cilantro
1 ripe avocado, peeled, pitted, and sliced
Lime wedges for serving