Add onion and garlic into oil and saute until soft.
Stir in chili powder, black pepper, oregano, cumin, tomatoes, tomato sauce, broth, and water and bring to a boil.
Simmer for 5 to 10 minutes, stirring often.
Stir in corn, hominy, black beans, chilis, jalapenos, green onions, cilantro, and cubed chicken. Simmer for 10 minutes, stirring often.
When serving soup, placed crushed tortilla in the bottom of the bowl, pour soup over top the chips, finally topping the soup with pepper jack cheese and sliced avocado (optional).
You can add additional crushed chips at this time, or line the bowl with whole chips for presentation.