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Ingredients
  • 1 cup dry orzo pasta
  • 2 cups low sodium chicken broth - (sub vegetable broth for vegetarian)
  • 2 15-ounce cans 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
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt - or to taste
  • ½ cup shredded Mexican-blend cheese
  • optional toppings: avocado, tomatoes, chopped cilantro, olives, sour cream, cottage cheese, salsa
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