Ingredients
2tbspolive oil
1medium onion,diced
1tsporegano,dried
¼tspsalt,to taste
⅛tspblack pepper,to taste
15oztomatoes,fire roasted, diced, with juices
6cupslow sodium chicken broth
1cupcorn kernels,(fresh or frozen)
⅓cupwhite rice,not cooked, (medium or long grain)
2cupschicken,cooked and shredded
½bunchfresh cilantro sprigs,for garnish
2limes,quartered, for garnish
corn,or flour tortillas, to serve
Preparation
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.
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.
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 desired.
Ladle the soup into bowls and serve hot with the cilantro and lime wedges on top, and warm tortillas on the side.
