If poaching chicken, place chicken in pot with poaching ingredients. Add enough cold water to cover chicken and bring to low rolling boil. Season water with salt; reduce heat and poach 45-60 minutes, turning once. Let cool in poaching liquid to room temp. Remove chicken from skin and bones and dice or pull into bite-sized pieces. Strain stock.
Heat a large Dutch oven or soup pot over medium high heat with canola oil, add onions, jalapeno peppers, garlic, thyme, spices, salt and pepper and stir 7-8 minutes to soften and toast spice. Add tomatoes, hominy, corn, chicken, 6-8 cups stock (depending on how thick you like your soup) and honey and simmer for flavors to combine at low rolling boil, 20 minutes.
Preheat oven to 400°F. Spray tortilla strips and sprinkle with salt, bake to deep golden and crispy.
Finish soup with sherry vinegar or lime juice. Serve in shallow bowls and top with toppings of choice and crispy tortillas for mixing in.