Start by making the soup. Heat the olive oil in a large pot over medium high heat, then add the tomatoes, onion, garlic, and jalapeno. Cook until vegetables start to soften, about 3-4 minutes, then add the chile powder, cumin, oregano, paprika, salt, cayenne pepper, and lime juice and cook for another 3-4 minutes.
Add the hominy and chicken broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
While soup simmers, make the slaw by combining all slaw ingredients in a bowl and mixing well. Set aside while you finish the soup.
After soup has simmered for 20 minutes, add the chicken, and bring back to a boil. Season to taste with additional salt if needed. Serve soup hot topped with the slaw, as well as sliced avocado and hot sauce.