Chicken Tortilla Soup with Orzo (One Pot)

This Chicken Tortilla Soup recipe is perfect for busy weeknights. It comes together in one pot and is loaded with flavor. The addition of orzo pasta makes it a filling and complete meal in itself! You can make this even healthier by adding fresh veggies on top, like avocado, cilantro, lime or onions.

INGREDIENT NOTES

• 1 tbsp avocado oil (or any cooking oil)

• 1 red bell pepper, diced

• ½ white onion, diced

• 2 tsp minced garlic 

• 48 oz chicken broth – I typically like to use a better quality broth for my soup recipes, like Swanson, but any kind will work.

• 1 cup water 

• 1 can fire-roasted tomatoes (14.5oz) – Regular diced tomatoes will work if you can’t find fire-roasted.

• 1 can diced green chiles (4oz)

• 1 cup corn – I love the Del Monte summer crisp can of corn. They package it differently, so it really holds the crisp in the corn. It’s not as soggy or soft as regular canned corn.

• ¾ cup orzo – Orzo is regular pasta, but it’s shaped like rice. You can find it right next to the rest of the noodles in most grocery stores.

• 1 tsp cumin

• 1 tsp smoked paprika

• 1 tsp chipotle chili powder

• 1 tsp salt

• 2 cups cooked chicken, shredded – Rotisserie chicken works great in this recipe. It’s what I use most to keep it easier, since the chicken is already cooked. Any cooked chicken will work though.

• ½ cup heavy cream 

TOPPING SUGGESTIONS:

The toppings make such a big difference in this meal! Add what you like from this list and definitely don’t forget the crushed tortilla chips.

• Avocado
• Lime juice
• Cilantro
• Onion
• Cheese
• Crushed tortilla chips

STEP-BY-STEP INSTRUCTIONS

1. Add oil to a large soup pot and sauté onions over medium heat for about 3-4 minutes.
2. Add the garlic and cook for another minute.
3. Next, add the bell pepper, chicken broth, water, tomatoes, green chiles, cumin, smoked paprika, chipotle chili powder and salt. (Everything but the orzo, corn, chicken and heavy cream.) Mix everything together.
4. Turn the heat to medium-high and bring pot to a boil. Once it’s boiling, add the orzo. Stir well.
5. Boil the orzo for the time stated on package (usually about 9-10 minutes). 
6. Once orzo is cooked, turn heat down to medium and add the corn, chicken and heavy cream.
7. Stir well and let it all cook for about 2-3 minutes, just enough to warm up the extra ingredients.
8. Pour into a bowl and add lime juice, cilantro, shredded cheese, avocado and crushed tortilla chips. Enjoy!

TIPS FOR MAKING CHICKEN TORTILLA SOUP

Chicken: The recipe calls for any kind of cooked chicken. I always use rotisserie because it’s easier for me, since it’s already cooked. However, you could use any kind of leftover chicken you might have or cook some specifically for this.

Toppings: The toppings should be added right before serving. Add them directly to each bowl and store leftovers without them.

Leftovers: You can store the leftover soup in an airtight container for about 3-4 days. However, the orzo WILL absorb most of the liquid, but it’s easy to fix. When you’re ready to eat some leftovers, scoop the soup/noodles into a bowl and add a splash of water or chicken broth. Stir before reheating.

If you make this, leave me a comment and let me know how you liked it! Your comments are very much appreciated!

-Meghan | Electric Mommy