Mexican Chicken Soup with Orzo & Kale Recipe


  • Preparing the chicken and the stock:
  • 4 Chicken Breasts
  • 1/2 cup lime juice
  • 1/2 cup Mojo Marinade–found in the ethnic isle of your grocery store
  • 1 TBSP Mexican Chili Powder
  • 1 TBSP Cumin
  • 3 cloves garlic, minced
  • Cover and cook on low for 8 hours.
  • Shred the chicken in the broth.
  • Prepare the 1 cup of Orzo per package directions. Drain and set aside.
  • Additional soup ingredients:
  • 1 onion, chopped
  • 2 TBSP butter
  • 32 oz chicken broth
  • 1 can Rotel with Lime and Cilantro–or just regular Rotel if that’s your preference
  • 1 small can green chilies
  • 2 cups chopped baby Kale
  • 1 tsp Mexican Chili Powder
  • 1 tsp Cumin
  • 1 tsp Morton’s Natures Seasoning


Place the chicken breasts in your crock pot.

Pour the liquid over the chicken and add the spices.

Cook on low for 8 hours. Shred the chicken in the broth and set aside.

In a large stock pot, saute’ the chipped onion with the 2 TBSP butter until translucent.

Add the chicken and broth from the crock pot along with the additional 32 oz chicken broth.

Pour in the chilies and the Rotel.

Add the kale , the orzo, and the additional spices.

Simmer on low for 1 hour.