Chicken and Rice Taco Soup

1 tablespoon vegetable oil

1/2 onion, diced small

1 garlic clove, minced

4 cups low sodium chicken broth

1 can diced tomatoes

1 can black beans

1 tablespoon taco seasoning

2 cups shredded rotisserie chicken 

1 1/2 cups cooked white rice

1 tablespoon minced fresh cilantro

Juice of 1 lime

Heat vegetable oil in large Dutch oven over medium high heat. Add onion and sauté until golden, 5 minutes. Add garlic and sauté 30 seconds. Add chicken broth and bring to a simmer. Blend tomatoes and black beans in a blender or food processor until smooth. Add to soup. Add taco seasoning, chicken, and rice.  Simmer 5 minutes to heat everything through. Stir in cilantro and lime juice; serve.