Yield: 4 servings (6 points per serving for blue and purple, 8 points for green)
Cut the chicken into bite size pieces and season with salt and pepper. Cook in a large non-stick pan.
When chicken is almost done cooking push it to the side and add the onions. Let the onions cook for a couple minutes then add the garlic. Cook for 30 seconds.
Add the taco seasoning to the chicken and stir. Add the chicken broth and salsa, then stir in the orzo. Bring to a simmer, cover with lid and let it simmer for 10 minutes, stirring occasionally.
Stir in the Mexican cheese and corn. Optional: top with cilantro.