Mexican Chicken Rice Soup

1 rotisserie chicken, shredded
2 tbsp vegetable oil
1 cup chopped onion
2 cloves garlic, minced
5 cups chicken broth
2 can (15 oz each) black beans, drained and rinsed
2 cans (10 oz each) Rotel with green chiles, NOT drained
3/4 cup long grain white rice
1 can (15 oz) corn, drained
1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper

1. Heat oil in pot over medium-high heat. Cook onion and garlic for 2-3 minutes until soft.

2. Add the last nine ingredients (all of the spices) to the pot, followed by the shredded chicken. Stir until the spices are mixed thoroughly and coating all the chicken.

3. Add the broth, beans, Rotel, and corn to the pot. Cover and bring to a boil.

4. Add rice to soup. Lower to a simmer. Cover and cook until the rice is cooked and soft, 25-30 minutes.

Serves 6.