Shred chicken (about 3 cups). Chop poblano (1 cup), cilantro, and garlic. Crumble cheese; cut lime into wedges.
Preheat large stockpot on medium-high 2–3 minutes. Place oil in stockpot, then add onions and poblano; cook 4–5 minutes or until tender. Add garlic and cumin; cook and stir 1 minute. Drain and rinse hominy.

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

CALORIES (per 1/8 recipe) 300kcal; FAT 18.00g; SAT FAT 4.00g; TRANS FAT 0.00g; CHOL 50mg; SODIUM 920mg; CARB 19g; FIBER 5.00g; SUGARS 2g; PROTEIN 17g; CALC 10%; VIT A 10%; VIT C 50%; IRON 10%