Heat your olive oil and red pepper flakes over medium heat in a heavy bottom soup pot.
Once heated add all of your veggies (not including hominy and garnishes) to the pan and cook for about 3-4 minutes.
Add salt to your veggies and cook for another minute.
Add your chicken stock, hominy, oregano and diced tomatoes and any juices from the chicken and stir well.
Now add your shredded chicken and mix and then cover and simmer on low heat for about 30 minutes
Prepare your garnishes while your soup is simmering.
Once soup is ready, taste for salt and pepper and add to taste.
Serve soup with garnishes on the side.