1-Heat the olive oil in a large pot and sauté the onions until tender.

2-Add the garlic and cook briefly.

3-Pour in the chicken broth and bring to a boil.

4-Reduce heat to medium and add the orzo, cooking until al dente.

5-Stir in the enchilada sauce, diced chicken, tomatoes, black beans, and corn.

6-Cook until heated through.

7-Season with salt and pepper to taste.

8-Serve immediately, optionally with favorite toppings.

1-Prepare ingredients by shredding cooked chicken, rinsing orzo, and chopping vegetables for a smooth cooking process.

2-In a large pot, sauté onions and garlic until translucent to release aromatic flavors.

3-Add diced tomatoes, corn, chili powder, and cumin, stirring to blend the spices and start developing flavor.

4-Pour in chicken broth, bring the mixture to a boil, and then reduce to a simmer.

5-Add the shredded chicken and orzo to the pot, cooking for about 10 minutes until the orzo is tender.

6-Season with salt and pepper to taste; adjust chili powder for preferred spice level.

7-For dietary adaptations, substitute chicken with tofu or jackfruit, or use gluten-free pasta alternatives; increase cooking time slightly if needed.

8-Garnish with fresh cilantro, a dollop of sour cream or vegan alternative, and crushed tortilla chips before serving warm.