Simple Chicken Enchilada Soup

Simple Chicken Enchilada Soup 1 teaspoon olive oil 1/2 cup diced onions 1 Tablespoon minced garlic 8 cups chicken broth 1 cup uncooked orzo pasta (8 oz.) 1 - 10 oz. can mild enchilada sauce 2 cups cooked, diced chicken 1 - 14.5 ounce can diced tomatoes 1 - 15 ounce can black beans, drained and rinsed 1 - 15 ounce can corn, drained salt and pepper Heat the oil in a large pot. Saute the onions until tender. Add the garlic. Pour in the chicken broth and bring it to a boil. Add the orzo and cook until al dente. Stir in the enchilada sauce, chicken, tomatoes, beans, and corn. Cook until heated through. Season to taste with salt and pepper. Serve immediately.