1. Heat the oven to 400°F. Toss tortilla strips with 1 tablespoon oil and bake in a single layer for 8–12 minutes, turning once, until crisp. Set aside.
2. Cook chorizo in a large pot over medium heat, crumbling, until thoroughly cooked to 160°F, following package guidance. Drain excess fat, leaving about 1 tablespoon. Add oil only if needed.
3. Add onion and poblanos. Cook 4–5 minutes, then add garlic for 30 seconds. Stir in green chiles and spices for 1 minute.
4. Add tomatoes and broth, scraping browned bits from the pot. Bring to a gentle boil.
5. Add cooked chicken, hominy, and corn. Simmer gently, uncovered, for 20–25 minutes, until vegetables are tender and chicken is heated through to 165°F.
6. Add lime juice and season to taste. Serve with tortilla strips and fresh toppings in individual bowls.

Storage: Refrigerate promptly in shallow containers for 3–4 days, taking the age of any leftover chicken into account. Freeze without toppings for up to 3 months for quality. Reheat to 165°F and add crisp tortilla strips just before eating.