Yucatan-Style Chicken, Lime, and Orzo Soup

10m
Prep Time
20m
Cook Time
30m
Ready In

Recipe: #2327

November 10, 2011



"Low fat soup that I absolutely love. It is very spicy, tart and brothy. I will typically cook the orzo in the broth instead of cooking it separately. You can always add more chicken broth if you want a thinner stock, which is how I prefer it. Recipe is Adapted from Bon Appetit, 2004."

Original is 4 servings

Nutritional

  • Serving Size: 1 (387.2 g)
  • Calories 298.6
  • Total Fat - 12.6 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 50.6 mg
  • Sodium - 1296.4 mg
  • Total Carbohydrate - 26 g
  • Dietary Fiber - 3.7 g
  • Sugars - 5.1 g
  • Protein - 21.1 g
  • Calcium - 110.9 mg
  • Iron - 2.6 mg
  • Vitamin C - 23.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Cook orzo in pot of boiling salted water until just tender. Drain well.

Step 2

Heat oil in large skillet or dutch oven over medium heat. Season diced chicken with salt, pepper, onion powder and paprika. Add chicken to skillet and saute until it is starting to brown.

Step 3

Add onion, garlic, and jalapeno chiles. Sauté until onion begins to brown, about 4 minutes.

Step 4

Add broth, lime juice, and Rotel. Simmer approximately 5 minutes. Mix in orzo, then chopped cilantro. Season soup with salt and pepper (optional). Ladle soup into 4 bowls. Garnish with cilantro sprigs.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For a spicier soup, use more jalapeños or add some chili powder.
  • If using canned tomatoes, look for one with no added salt or sugar.

  • Substitute the chicken breasts with 1lb of tofu or tempeh. This will provide a vegan-friendly option and still provide the same savory flavors that the chicken would.
  • Substitute the Rotel Diced Tomatoes & Green Chilies with 1 (10 ounce) can of diced tomatoes. This substitution will reduce the spiciness of the soup and make it more mild for those who prefer a less spicy dish.

Coconut Curry Chicken Soup Replace the chicken broth with coconut milk, add 1 tablespoon of curry powder and 1 teaspoon of turmeric to the sautéed vegetables, and swap the Rotel tomatoes for 1 (14-ounce) can of diced tomatoes. Omit the cilantro and garnish with fresh basil leaves instead.


Thai Coconut Soup Replace the chicken broth with coconut milk, add 1 tablespoon of red curry paste and 1 teaspoon of lime juice to the sautéed vegetables, and swap the Rotel tomatoes for 1 (14-ounce) can of coconut milk. Omit the cilantro and garnish with fresh cilantro leaves instead.


RECOMMENDED DISH TITLE: Mexican Street Corn Salad:

This Mexican Street Corn Salad is the perfect accompaniment to the Yucatan-Style Chicken, Lime, and Orzo Soup. It is a light and flavorful salad that is bursting with Mexican flavors. The sweetness of the corn, the zing of the lime juice and the crunch of the jalapenos create a perfect balance. The addition of cilantro and Cotija cheese adds an extra layer of flavor and texture. The salad is a great way to add a bit of color and texture to the soup and make it a complete meal.


RECOMMENDED DISH TITLE: Mexican-Style Rice:

This Mexican-Style Rice is the perfect accompaniment to the Yucatan-Style Chicken, Lime, and Orzo Soup. It is a flavorful and filling side dish that is easy to make. The rice is cooked in a flavorful broth and then mixed with onions, garlic, jalapenos, and cilantro. The addition of Cotija cheese gives it a creamy texture and adds a salty bite. The Mexican-Style Rice is a great way to round out the soup and make it a complete meal.




FAQ

Q: How much salt should I use for the soup?

A: Use 1/4 teaspoon of salt for the soup. You can adjust the amount of salt to your taste preference.



Q: How long should I cook the soup for?

A: Cook the soup for about 25 minutes, stirring occasionally, or until the vegetables are tender. You may need to adjust the cooking time depending on the type of vegetables you are using.

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Fun facts:

Fun Fact 1:This Yucatan-Style Chicken, Lime, and Orzo Soup recipe is adapted from a 2004 Bon Appetit recipe, which was created by the renowned chef, Rick Bayless. Bayless is an American chef, author, and television personality who is known for his expertise in Mexican cuisine.

Fun Fact 2:The jalapeño chiles used in this recipe are native to Mexico, and were first cultivated by the Aztecs in the 16th century. Today, they are used in a variety of dishes from around the world, including this Yucatan-Style Chicken, Lime, and Orzo Soup.