Mexican Chicken Soup

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2 tablespoons canola oil

1 medium onion, chopped

1 medium rib celery, chopped

2 garlic cloves, minced

1 tablespoon chili powder

1 teaspoon ground cumin

6 cups chicken broth, low-sodium canned

1/4 cup canned green chiles

1 (15 1/2-ounce) can posole, drained or frozen corn kernels

4 canned whole peeled tomatoes, roughly chopped

1 teaspoon dried oregano

1 cup cooked skinless shredded chicken breast (about 4 ounces)

1/4 cup chopped fresh cilantro leaves

Juice of 1 lime

Kosher salt and freshly ground black pepper