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
  • 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.

  • 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.

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