Using a food processor, purée 1 cup of the Great Northern beans; set aside.
Heat the oil in a stock pot over medium heat. Add the peppers and cumin, and cook 3 minutes.
Add the water, broth, salsa, chili beans, hominy, puréed beans, and remaining Great Northern beans; stir well to combine.
Bring to a simmer, reduce the heat, and cook 15 to 20 minutes.
Serve with shredded cheese, Greek yogurt, cilantro, and tortilla chips.