Name: Easy Mexican Chicken and Rice Soup
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: 2 tablespoons olive oil -; 1 medium onion, diced -; 1 teaspoon dried oregano -; 1/4 teaspoon salt, or to taste -; 1/8 teaspoon black pepper, or to taste -; 1 (15-ounce) can fire-roasted diced tomatoes, with juices -; 6 cups low-sodium chicken broth -; 1 cup fresh or frozen corn kernels -; 1/3 cup medium- or long-grain white rice (not cooked) -; 2 cups cooked and shredded chicken (See Recipe Note) -; Leaves from 1/2 bunch fresh cilantro sprigs, for garnish -; 1 to 2 limes, quartered, for garnish -; Corn or flour tortillas, to serve -

Ingredients for - Easy Mexican Chicken and Rice Soup

1. 2 tablespoons olive oil

2. 1 medium onion, diced

3. 1 teaspoon dried oregano

4. 1/4 teaspoon salt, or to taste

5. 1/8 teaspoon black pepper, or to taste

6. 1 (15-ounce) can fire-roasted diced tomatoes, with juices

7. 6 cups low-sodium chicken broth

8. 1 cup fresh or frozen corn kernels

9. 1/3 cup medium- or long-grain white rice (not cooked)

10. 2 cups cooked and shredded chicken (See Recipe Note)

11. Leaves from 1/2 bunch fresh cilantro sprigs, for garnish

12. 1 to 2 limes, quartered, for garnish

13. Corn or flour tortillas, to serve

How to cook deliciously - Easy Mexican Chicken and Rice Soup

1 . Stage

Cook the onion: In a large pot over medium heat, warm the oil. Add the onion and oregano. Cook, stirring often for 3 to 4 minutes, or until the onion begins to soften. Stir in the salt and pepper.

2 . Stage

Simmer the soup: Add the tomatoes, chicken broth, corn, and rice. Bring to a boil over high heat. Turn down the heat and simmer for 18 to 20 minutes, or until the rice is tender.

3 . Stage

Add the chicken: Add the chicken and simmer for 1 to 2 minutes, or until the chicken is hot. Taste, and season with more salt and pepper, if you like.

4 . Stage

Serve the soup: Ladle the soup into bowls and serve hot with the cilantro and lime wedges on top, and warm tortillas on the side.