Two Corn Chicken Posole

Ingredients

• 2 cups diced onion
• 1 tablespoon minced garlic
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 (28 ounce) can green enchilada sauce
• 1 (29 ounce) can hominy, rinsed and drained
• 1 (15.25 ounce) can Del Monte(R) Whole Kernel Corn, drained
• 1 (14.5 ounce) can Del Monte(R) Diced Tomatoes, not drained
• 2 cups College Inn(R) Chicken Broth
• 3 pounds boneless, skinless chicken thighs
• Topping Options:
• Shredded cabbage
• Sliced jalapeno chile
• Diced avocado
• radishes, sliced
• Shredded Monterey Jack cheese
• Chopped cilantro
• Lime juice