Poach chicken - add chicken thyme, rosemary and lemon to a large pot. Cover with water and cook for about 10-15 minutes or until chicken is cooked through. Let cool and shred.

Roast poblano peppers. Put peppers on the stove over medium-low fire, charring each side until it is blackened, about 10-15 minutes. Let cool, and then remove skin and chop.

Chop veggies - celery, onion, and garlic

In a Dutch oven, heat vegetable oil over medium heat and add onion, celery, and jalapeño. Season with salt and pepper. Cook until the vegetables soften, about 10 minutes. Lower the heat slightly.

Add spices (ancho chili powder, chili powder, cinnamon, cumin, coriander, Goya adobo, and garlic powder), green chiles, chopped poblano, garlic, and flour. Cook for 2 minutes. The mixture will resemble a chunky paste at this point.

Add chicken broth, beans, hominy, and shredded chicken. Increase heat to medium-high and bring to a boil. Taste for seasonings and lower to a simmer.

*At this point, I used an immersion blender to thicken the soup. I gave the blender 3-4 good pulses. If you do not have one, you can transfer some of the soup to the blender. You do not want it smooth, just slightly blended. Let cook for another half hour or longer on low.

Serve with optional toppings - avocado, sour cream, cheddar cheese, cilantro, and lime (feel free to adjust these based on your preference).