Ingredients
Soup Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 1-2 jalapeño peppers, seeded and diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can fire-roasted diced tomatoes with green chilies
- 6 cups low sodium chicken stock
- 1 cup frozen or canned corn
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup orzo pasta, uncooked
Spices
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano, preferably Mexican oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon ground chipotle pepper, optional
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Finishing Touches
- Juice of 2 limes (or to taste)
- ½ cup fresh cilantro, chopped
Instructions
- Sear the Chicken: Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown but not cooked through. Transfer the chicken to a plate.
- Sauté the Aromatics: Add the remaining tablespoon of olive oil to the pot. Add the diced onion, red bell pepper, and jalapeño peppers. Cook for 4-5 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Toast the Spices: Add ground cumin, dried oregano, smoked paprika, and optional chipotle pepper. Stir constantly for 1 minute to toast the spices and release their flavors.
- Build the Soup Base: Add the fire-roasted diced tomatoes along with their juices and the chicken stock to the pot. Return the seared chicken breasts and any accumulated juices to the pot.
- Simmer: Bring the soup to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes, or until the chicken reaches an internal temperature of 165°F and is fully cooked.
- Cook the Orzo Separately: Meanwhile, cook the orzo pasta in a separate pot according to package instructions until al dente. Drain and set aside.
- Shred the Chicken: Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot.
- Add Beans and Corn: Stir in the drained black beans and corn. Let the soup simmer for another 5 minutes to heat through.
- Finish the Soup: Remove the pot from heat and stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Place cooked orzo in individual bowls, then ladle the hot soup over the orzo. Garnish with avocado, cheese, sour cream, tortilla chips, or your favorite toppings if desired.
Notes
- Shredding the chicken creates tender strands that soak up more broth flavor and blend better with orzo, offering an authentic texture similar to traditional Mexican soups.
- Searing the chicken adds depth to the flavor by browning the surface before simmering.
- Cooking the orzo separately prevents the soup leftovers from becoming too thick and mushy in texture.
- Fresh lime juice and cilantro are essential for brightening the soup with authentic Mexican flavors.
- For a shortcut, use shredded rotisserie chicken instead of searing and shredding your own. Add 3-4 cups of it when adding the corn and black beans.
- Add spicy heat by keeping jalapeño seeds, increasing chipotle pepper, or serving with hot sauce.
- Store soup and cooked orzo separately in airtight containers in the refrigerator for up to 4 days.
- Freeze the soup (without orzo) for up to 3 months. Reheat and cook fresh orzo when serving for best texture.
- Top your soup with extras like avocado, shredded cheese, sour cream, and tortilla chips for an elevated experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
