Ingredient List
For the Soup:
- 1 cup dry orzo pasta
- 3 1/2 cups lower sodium chicken broth
- 1 28-ounce can mild or medium red enchilada sauce
- 1 15-ounce can yellow corn, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 tablespoon taco seasoning
- 2 lbs chicken breasts, grilled and diced
- 1/2 cup shredded Mexican-blend cheese
Additional Toppings (Optional):
- Avocado
- Tomatoes
- Chopped cilantro
- Olives
- Sour cream
- Cottage cheese
- Salsa
- Tortilla chips
Instructions
Cooking
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1. Combine orzo, broth, enchilada sauce, corn, beans, and taco seasoning in a large nonstick (or well-greased) pot and stir to combine. Bring to boil. Cover; reduce heat to medium-low. Heat 20-25 minutes, until orzo is tender.
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2. Uncover, stir, add diced chicken, and sprinkle cheese over the top. Cover again and allow to cook 1-2 minutes until cheese is melted. Add any desired toppings and serve.
Enjoy!
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Love orzo? Check out Chicken Cordon Bleu & Orzo Casserole!