Yucatan-Style Chicken, Lime, and Orzo Soup |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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 jalapeno 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 | |
| 1 | Cook orzo in pot of boiling salted water until just tender. Drain well. |
| 2 | Heat oil in large saucepan over medium heat. Add onion, garlic, and chiles. Saute until onion begins to brown, about 4 minutes. Add chicken; saute 1 minute. Add broth lime juice, and tomato. Simmer until thicken is cooked through, about 3 minutes. Mix in orzo, then chopped cilantro. Season soup with salt and pepper. Ladle soup into 4 bowls. Garnsih with cilantro sprigs. |