1 T olive oil
1 large yellow onion, diced
2 cloves garlic, finely chopped
1 jalapeno, seeded and finely chopped
2 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 quart reduced-sodium chicken broth
1 1/4 lb plum tomatoes, diced
1 can (1 4 1/2 oz) green chiles
1 can (15 oz) hominy, drained, or 2 C frozen corn
1/2 tsp salt
2 C shredded, cooked chicken
1/3 C chopped fresh cilantro
1 ripe avocado, peeled, pitted and sliced
Lime wedges for serving