Preheat large stockpot on medium-high 2-3 minutes. Place oil in pan, then add onions and poblano; cook 4-5 minutes or until tender. Add garlic and cumin; cook and stir 1 minute

Stir in chicken, stock, hominy, chiles and salt; bring to a boil. Reduce heat to low; simmer 7-8 minutes, stirring occasionally, or until hot and flavors have blended.

Top each bowl of soup with cilantro, cheese, avocado and a squeeze of lime juice. (makes 8 servings)

*serve with Bean and cheese puffs(see recipe)