Easy Mexican Chicken and Rice Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion medium, diced
• 1 teaspoon dried oregano
• 1/4 teaspoon salt or to taste
• 1/8 teaspoon black pepper or to taste
• 15 ounces fire roasted diced tomatoes with juices
• 6 cups low sodium chicken broth
• 1 cup frozen corn kernels or fresh
• 1/3 cup long-grain white rice or medium-, not cooked
• 2 cups chicken cooked and shredded, See Recipe Note
• 1/2 bunch cilantro sprigs fresh, for garnish, optional
• 2 limes quartered, for garnish, optional
• corn tortillas to serve

Nutrition

• Calories : 320 calories
• Carbohydrate : 33 grams
• Cholesterol : 60 milligrams
• Fat : 12 grams
• Fiber : 3 grams
• Protein : 27 grams
• SaturatedFat : 1.5 grams
• Sodium : 280 milligrams
• Sugar : 3 grams