Yield: 4 servings (approximately 2 cups per serving, 3 points per serving for blue and purple, 5 points for green)
Heat a dutch oven (or large pot) and add oil. Season chicken tenderloins with salt and pepper and add to pot. Brown chicken on both sides.
Add the minced garlic and stir together with the chicken for one minute.
Add the chicken broth, onion, celery, carrots, oregano, bay leaf, salt and pepper. Bring to a boil, reduce heat and cover. Simmer covered for 20 minutes.
Remove the chicken and the bay leaf. Discard the bay leaf. Add the orzo to the pot and cook according to the time on the package.
Shred the chicken then add it back to the pot. Add the chopped spinach the last minute of the orzo cooking.
Stir in the Mexican cheese. Once that is melted add the half and half.