Easy Mexican Chicken and Rice Soup - Master recipes

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 -