Place green chilies and 1/2 cup chicken stock in a food processor and blend until smooth. Set aside.
Heat olive oil in a pot over medium heat. When hot add minced onions, and garlic. Saute for 3 minutes until the onions become translucent and the garlic is fragrant. Add oregano, cumin and chili powder and cook 1 minute longer.
Add the chili puree to the pan, then add in the hominy, and remaining chicken stock. Bring soup to a boil. Reduce heat and simmer about 15 minutes until Royal® Basmati Rice is cooked through. Add in shredded chicken. Taste for seasoning.
Ladle soup into bowls and add on toppings such as tortilla chips, cilantro, radishes, avocado, and onion.