Start by marinating the boneless chicken breasts in Lawry's Baja Chipotle marinade for at least 30 minutes.
In a large skillet, heat the olive oil over medium heat. Add the orzo and toast it for about 2-3 minutes until lightly golden.
Pour in the chicken broth and bring it to a boil. Reduce heat to low, cover the skillet, and allow the orzo to cook for about 10-12 minutes until tender.
In another skillet over medium-high heat, remove the chicken from the marinade and sear it for 5-7 minutes on each side until golden brown.
In the skillet where you cooked the chicken, add the tomato paste and Southwest seasoning. Stir for a minute, then add the diced tomatoes and green chilies along with the Velveeta.
Once the cheese has melted and the sauce is creamy, add the cooked orzo to the queso mixture and stir well to combine.
Slice the cooked chicken and arrange it over the orzo and queso. Spoon extra queso over the top and garnish with fresh cilantro or green onions.
