Mexican Chicken Soup

2  tablespoons		canola oil
1/2  cup		medium onion, chopped
1		medium rib celery, chopped
2		garlic cloves,s minced
1  tablespoon		chili powder
1  teaspoon		ground cumin
6  cups		chicken broth, low-sodium canned
1/4  cup		canned green chiles
15-1/2  ounces		posole, drained or frozen corn kernels
14-1/2  ounces		canned diced tomatoes
1  teaspoon		dried oregano
4  ounces		(1 cup) cooked skinless shredded chicken breast
1/4  cup		chopped fresh cilantro leaves
2  teaspoons		Juice of 1 lime
1  pinch		Kosher salt and freshly ground black pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Mexican Chicken Soup ingredients. The serving size for any ingredient in Mexican Chicken Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1)Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.

2)Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.