Mexican Chicken Rice Soup

1

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

2

Stir in the minced garlic, cumin, oregano, and chili powder, cooking for another minute until fragrant.

3

Pour in the chicken broth and bring to a boil. Add the rice, reduce heat to low, cover, and simmer for 20 minutes.

4

Add the shredded chicken and diced tomato to the pot. Season with salt and pepper. Continue to simmer until the rice is tender

Full recipe & nutritional value on foodfaithfitness.com