In a deep pot over medium-high heat, heat about a tablespoon of olive oil and add the chopped chicken. Sprinkle the top with a tablespoon of the taco seasoning and sauté until brown and cooked. Use a wooden spoon to break up the chicken into smaller pieces as it cooks.
Add chicken broth, Rotel, remaining taco seasoning, cumin, celery salt, minced onion, and pepper to the pot and bring to a boil. Reduce heat, add beans, cooked rice, cilantro and hominy.
Let simmer for about 10 -15 minutes and serve with toppings.