Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 6 cups low-sodium chicken broth
- 1 cup long-grain white rice
- 2 cups cooked chicken shredded
- 1 large tomato diced
- salt and pepper to taste
- fresh cilantro, chopped, for garnish
- 1 lime cut into wedges ,for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, cumin, oregano, and chili powder, cooking for another minute until fragrant.
- Pour in the chicken broth and bring to a boil. Add the rice, reduce heat to low, cover, and simmer for 20 minutes.
- Add the shredded chicken and diced tomato to the pot. Season with salt and pepper. Continue to simmer until the rice is tender and the chicken is heated through, about 10 minutes.
- Serve the soup hot, garnished with chopped cilantro and lime wedges on the side.
