Cheesy Southwestern Chicken Orzo

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Step 1

Add the chicken, taco seasoning, chicken bouillon, Hatch green chiles, soy sauce, and chicken bone broth to a slow cooker. Stir to coat the chicken evenly. Cover and cook on high for 3-4 hours or low for 4-5 hours until the chicken is tender and cooked through.

Step 2

Once the chicken is done, shred it directly in the slow cooker using two forks. Add the uncooked orzo, Amy’s Southwestern vegetable soup, hot sauce to taste, and water. Stir well to combine, ensuring the orzo is fully submerged in the liquid. Cover and cook on high for 30-40 minutes, stirring every 10-15 minutes, until the orzo is tender and cooked.

Step 3

Once the orzo is cooked, shred the 2% cheddar and extra sharp cheddar. Then add to the slow cooker along with 2% Greek yogurt. Stir thoroughly until the cheese is melted and the sauce is creamy and evenly distributed. Taste and adjust seasoning and salt if needed.

Step 4

Garnish with freshly chopped cilantro, divide into 12 servings, and serve immediately. Store leftovers in freezer-safe containers.