Garnishes diced avocado tossed with lime juice shredded iceberg lettuce diced radishes thinly sliced green onions chopped fresh cilantro lime wedges
Tortilla Strips Preheat oven to 350°F. Brush tortillas all over with oil; stack and cut in half. Stack again and slice crosswise into thin strips. Separate strips; arrange on baking sheet. Bake until crisp and golden, about 10 minutes. Let cool.
Soup In small skillet, toast pepitas over medium heat, stirring occasionally, until puffed and seeds pop, about 6 minutes. Let cool. In blender, purée together pepitas, salsa and oregano until smooth. Set aside. chili powder each salt and pepper
In Dutch oven, bring 8 cups water, onion, garlic and bay leaf to boil; reduce heat and simmer for 10 minutes. Add chicken; cover and simmer, skimming off any foam, until juices run clear when chicken is pierced, about 25 minutes. Reserving cooking liquid, transfer chicken to plate; let cool enough to handle. Shred chicken into bowl, discarding skin and bones. Cover and refrigerate.
Strain cooking liquid into clean Dutch oven. Add salsa mixture, broth, hominy, chili powder, salt and pepper; bring to boil. Reduce heat and simmer, uncovered and skimming off any fat and foam, for 30 minutes. Stir in chicken. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days. Heat through to serve.)
Garnishes Ladle soup into bowls. Serve with tortilla strips, avocado, lettuce, radishes, green onions, cilantro and lime wedges. Garnish as desired.
PER EACH OF 10 SERVINGS about 316 cal, 29 g pro, 14 g total fat (3 g sat. fat), 19 g carb, 4 g fibre, 71 mg chol, 677 mg sodium. % RDI: 4% calcium, 31% iron, 6% vit A, 2% vit C, 53% folate.