Green Chicken Soup

This is really good when you're a little under the weather and crave a chicken soup with more flavors. It's also good for those cold, foggy summer nights around here right now.

Meat from 1 chicken (about 3-3 1/2 lb), cut into chunks and marinate with salt, pepper, sugar and a little rice wine
1 can of hominy (28 oz), drained and rinse well
1 small can of roasted green chili
1 med onion, sliced
2 cloves garlic, minced
4 tomatillo, remove the husk and diced
1/2 cup frozen corn
4 cups chicken stock
1 tbs ground cumin
1 tbs chili powder
salt and pepper, to taste
lime wedges, to serve
sliced/diced avocado, for topping
chopped tomato, for topping
minced cilantro, for topping

In a large pot (I use a chicken fryer), saute the onion, tomatillo, ground cumin, and chili powder over medium heat with 1 tablespoon of oil until the onion is cooked through. Add minced garlic and cook for another minute. Add the chicken and saute until the chicken is cook about half way through. Add the hominy, green chili, chicken stock and frozen corn to the pot. Increase the heat to bring mixture to a boil and then turn down to a simmer, cook for about 20 minutes. Season with salt and pepper to taste. Ladle into individual bowls and top with a squeeze of lime, avocado, tomato, and minced cilantro.