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