Mexican Chicken Orzo Soup Recipe
Vibrant, zesty, and packed with flavor! This Mexican chicken orzo soup features tender shredded chicken, black beans, corn, and fire-roasted tomatoes in a cumin-spiced broth brightened with lime and cilantro.
Servings: 8
Ingredients
For the soup:
- 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, for smokiness
- 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 chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a large soup pot or Dutch oven over medium-high heat. Sear chicken for 3-4 minutes per side until golden (it doesn't need to be cooked through). Transfer to a plate.
- Sauté the Aromatics: Add remaining tablespoon of oil to the pot. Add the onion, bell pepper, and jalapeño. Cook for 4-5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Add cumin, oregano, smoked paprika, and chipotle pepper. Stir constantly for 1 minute to toast the spices and release their flavors.
- Build the Soup Base: Add the fire-roasted tomatoes and chicken stock. Return the seared chicken breasts to the pot along with any juices.
- Simmer: Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes until chicken is cooked through (165°F internal temperature).
- Cook the Orzo Separately: In a separate pot, cook orzo according to package directions until al dente. Drain and set aside.
- Shred the Chicken: Remove chicken from pot, shred with two forks, and return to the soup.
- Stir in the corn and black beans. Let simmer for 5 minutes to heat through.
- Remove from heat and stir in lime juice and chopped cilantro. Taste and adjust salt and pepper as needed.
- Add cooked orzo to individual bowls, then ladle hot soup over top. Top with your favorite garnishes.
Notes
Why shred the chicken? Shredding creates tender strands that absorb more broth flavor and mix better with the orzo. It's also more authentic to Mexican soups like tortilla soup and caldo de pollo. Don't dice—shred for the best texture!
Don't skip searing the chicken: Those few minutes of browning add depth to the overall flavor of the soup.
Cook orzo separately: This keeps your leftovers from turning into thick stew. Trust me on this one!
Fresh lime and cilantro are essential: They brighten the whole soup and give it that authentic Mexican flavor. Don't skip them!
Rotisserie chicken shortcut: Skip steps 1 and 6 entirely. Add 3-4 cups shredded rotisserie chicken when you add the corn and beans.
Load up on toppings: Avocado, cheese, sour cream, and crunchy tortilla chips turn this from great to restaurant-quality.
Make it spicier: Keep jalapeño seeds, add chipotle pepper, or serve with hot sauce on the side.
Storage: Keep soup and orzo separate in airtight containers in the fridge for up to 4 days.
Freezing: Freeze the soup (without orzo) for up to 3 months. The flavors actually get better! Cook fresh orzo when serving.
Nutrition
Calories: 223kcal | Carbohydrates: 22g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 445mg | Potassium: 509mg | Fiber: 2g | Sugar: 2g | Vitamin A: 661IU | Vitamin C: 24mg | Calcium: 31mg | Iron: 2mg