Prepare the orzo according to package directions; drain and set aside.
Heat the olive oil in a large skillet or saute pan over medium until shimmering. Saute the onions, bell pepper, and poblano pepper until soft, about 5-8 minutes. Add the green chilies and warm through. Sprinkle the paprika, cumin, coriander, garlic powder, salt and chili powder over the vegetables and stir until fragrant. Add the corn, beans, tomatoes, and enchilada sauce, and gently simmer for 10 minutes. Garnish with cilantro and green onions.
To serve, let your peeps spoon the chili over the orzo, or, for all-in-one-pan serving ease, mix the orzo into the chili.
Mexican Chili with Orzo was originally published on https://soupaddict.com/mexican-chili-with-orzo/