Salsa Verde Chicken Soup 

Heat oil in a large saucepan over medium-high. Add chicken and onion; cook, stirring often, until chicken is cooked through, beginning to brown slightly, and juices have mostly evaporated, 8 to 10 minutes.

Stir in broth, beans, hominy, and salsa verde. Bring mixture to a boil over medium-high. Reduce heat to medium and cook until hot, about 5 minutes. Stir in ¼ cup chopped cilantro and lime juice. Serve in bowls topped with avocado, remaining ¼ cup cilantro, and, if desired, tortilla chips.