Begin by combining the cumin, chili powder, paprika, oregano, and coriander in a small ramekin and set aside.
Heat a large soup pot over medium-high heat and add 3-4 tablespoons of oil. Once the oil is hot, introduce the chopped onion and Anaheim chili. Sauté for several minutes until the onion becomes tender and translucent.
Stir in the prepared spice mixture along with the pressed garlic, allowing the aroma to develop. Add the salsa verde, diced fire-roasted tomatoes, and hominy to the pot, mixing well. Pour in the warm chicken broth and bring the soup to a gentle simmer. Let it cook uncovered for 20 minutes, allowing the flavors to meld together.
Remove the pot from heat and stir in the freshly chopped cilantro. Add the shredded chicken and combine well. Taste the soup and adjust seasoning with salt and pepper as needed.
Serve the soup with tortilla chips on the side or crumbled on top, garnishing with diced avocado for extra creaminess, if desired.