Recipe information
Yield
4 Servings
Ingredients
3
/4 cup orzo (rice-shaped pasta)
1
1/2 tablespoons olive oil
1
medium white onion, thinly sliced
6
garlic cloves, thinly sliced
2
jalapeño chiles, thinly sliced
3
/4 pound skinless boneless chicken breasts, cut into matchstick-size strips
5
cups low-salt chicken broth
1
/4 cup fresh lime juice
1
large tomato, seeded, chopped
1
/4 cup chopped fresh cilantro
Fresh cilantro sprigs
Need to make a substitution?
Preparation
Step 1
Cook orzo in pot of boiling salted water until just tender. Drain well.
Step 2
Heat oil in large saucepan over medium heat. Add onion, garlic, and chiles. Sauté until onion begins to brown, about 4 minutes. Add chicken; sauté 1 minute. Add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in orzo, then chopped cilantro. Season soup with salt and pepper. Ladle soup into 4 bowls. Garnish with cilantro sprigs.