Mean Chef's Yucatan-style Chicken, Lime, and Orzo Soup

I adopted this recipe from Mean Chef, who described it as "quick easy and delicious." I agreeit's simple to make, very yummy, and reasonably filling. It makes a good, light meal.

Category: Soups, Stews and Chili

Cuisine: Mexican

☆☆☆☆

1 review 
Ready in 45 minutes
by

Ingredients

3/4 cup orzo pasta (rice-shaped pasta)

1 1/2 tablespoons olive oil

1 medium white onion thinly sliced

6 cloves garlic thinly sliced

2 jalapeno chiles thinly sliced

3/4 pound boneless skinless chicken breast cut into matchstick-size strips

5 cups low sodium chicken broth

1/4 cup Fresh lime juice

1 large tomato seeded, chopped

1/4 cup Fresh Cilantro chopped

fresh cilantro


Directions

1Cook orzo in pot of boiling salted water until just tender. 2Drain well. 3Heat oil in large saucepan over medium heat. 4Add onion, garlic, and chiles. 5saute until onion begins to brown, about 4 minutes. 6Add chicken; saute 1 minute. 7Add broth, lime juice, and tomato. 8Simmer until chicken is cooked through, about 3 minutes. 9Mix in orzo, then chopped cilantro. 10Season soup with salt and pepper. 11Ladle soup into 4 bowls. 12Garnish with cilantro sprigs.

Reviews

☆☆☆☆

| 45 min | 20 min prep | Add 1 1/2 t. ground cumin and a dash of chili powder, some corn, and salsa if it seems too bland for you. Chop everything instead of slicing and add more orzo to thicken it a bit [I posted this recipe.]

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