Start by gathering all your ingredients. Having everything ready to go will make the cooking process smooth and enjoyable.
In a large pot, bring 4 cups of water to a boil. Add the orzo and cook according to package instructions until al dente. Once cooked, drain the orzo and set it aside.
In the same pot, combine the unsalted cream of chicken soup, sour cream, and chicken stock. Stir until well mixed and creamy.
Sprinkle in the taco seasoning and stir to incorporate. This will give your base a deliciously bold flavor that is quintessentially Mexican.
Add the cooked orzo, chopped chicken, frozen corn, black beans, and drained Rotel tomatoes to the pot. Gently fold everything together until all ingredients are well coated in the creamy sauce.
Stir in 2 cups of shredded cheddar cheese, reserving the remaining cup for later. Make sure to mix until the cheese is melted and evenly distributed throughout the orzo.
Cook on medium heat for about 5-7 minutes, stirring frequently to prevent sticking, until everything is heated through.
Once heated, remove from the heat. If desired, sprinkle the remaining cheddar cheese on top and cover the pot to allow the cheese to melt slightly before serving. Serve warm and enjoy the burst of flavors!
