When soft, add green chiles, chili powder, oregano, cumin and tomato paste sauté for 2 minutes.
Add broth, chicken and a hefty pink of salt and bring to a simmer. Let simmer for 20-30 minutes, until chicken is cooked through.
Remove chicken and add zucchini and hominy. Shred chicken and add back to the pot.
Season with salt and pepper to taste.
Serve by scooping rice in the bottom of the bowl and ladle soup on top. Serve with cubed avocado, cilantro, a squeeze of lime & crushed tortilla chips if desired.