Yucatan-Style Chicken, Lime, and Orzo Soup
Created by Denise on November 10, 2011
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #2327
Ingredients
- 3/4 cup orzo (rice-shaped pasta)
- 1 tablespoons olive oil
- 1 medium white onion, thinly sliced
- 6 garlic cloves, thinly sliced
- 2 jalapeño chiles, thinly sliced
- 2 boneless, skinless chicken breasts, diced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika, smoked works well
- 5 cups low-salt chicken broth
- 1/4 cup fresh lime juice
- 1 (10 ounce) can Rotel Diced Tomatoes & Green Chilies
- 1/4 cup chopped fresh cilantro
- Fresh cilantro sprigs
How to Make
-
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.
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Step 3: Add onion, garlic, and jalapeno chiles. Sauté until onion begins to brown, about 4 minutes.
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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.
Nutritional Facts
- 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