Heat the oil in a large pot. Add the onion and garlic.
Add the tomatoes and chipotle peppers to a blender and puree for 5–6 seconds.
Add the tomato mixture to the pot and stir.
Pour the broth into the pot along with the pinto beans, hominy, salt, pepper, cumin and paprika. Stir and bring to a simmer.
Cut the Tilapia into small pieces and add to the soup. Stir and simmer for about 20 minutes, until the Tilapia is cooked through.
Serve warm with fresh cilantro and queso cheese.
Calories are per serving.