- 1 (14.5-ounce) can fire roasted diced tomatoes
- 1 (10-ounce) can mild enchilada sauce
- 1 (4.5-ounce) can chopped green chiles, drained
- 1/2 cup vegetable broth, or more, as needed
- 1 cup corn kernels, frozen, canned or roasted
- 1 cup canned black beans, drained and rinsed
- Kosher salt and freshly ground black pepper, to taste
- 4 ounces cream cheese, cubed
- 2 cups uncooked orzo pasta
- 2 tablespoons chopped fresh cilantro leaves
Place the tomatoes, enchilada sauce, chiles, vegetable broth, corn kernels, black beans, salt, and pepper in a pot, and stir to mix everything well. Turn on the stove, and let the mixture come to a boil. Reduce heat to a low simmer, cover, and cook at least 30 minutes. Really, cook as long as you want, but keep checking on it every now and again, stirring it and making sure the liquid hasn’t all cooked out. Be prepared to add more broth if need be.
About 15 minutes before you’re ready to serve add the orzo, and let the mixture continue simmering, uncovered now, for about 10 more minutes.
Remove from heat, and stir in the cream cheese until melted.
Serve, and top with cilantro.