Heat a large stock pot or dutch oven to a medium-low heat. Add olive oil, onion, garlic, and 1/4 teaspoon salt. Sweat the veggies until slightly softened, about 2-3 minutes. Add the cumin, coriander, and oregano. Continue to sweat another 1-2 minutes. Stir in flour. Cook for one minute.
Whisk in chicken stock. Pour in salsa, chicken, hominy, white beans, and remaining 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Simmer for 15-20 minutes until soup is slightly thickened and beans are soft. Stir in greek yogurt. Season to taste with salt and pepper. Serve with a squeeze of lime, avocado, and cilantro.