Chicken Ponzole

1 tablespoon veg oil

1 onion

2 garlic cloves

1 tablespoon chili powder

4 cups low sodium chicken broth

1 14.5 oz can diced tomatoes

1 14.5 oz Hominy, drained and rinsed

2 teaspoons minced fresh oregano

1 rotisserie chicken ( 2.5 lbs)skin discarded, meat shredded into bite sized pieces (about 3 cups)2 tablespoons juice from

1 lime

salt and pepper to taste
Heat oil in dutch oven over med high heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, about 30 seconds.
add broth, hominy, and oregano and cook until tomatoes are soft and flavors meld, about 15 minutes. Add chicken and lime juice and cook until heated through, about 1 minute salt and pepper and serve!