Mean Chef's Yucatan-style Chicken, Lime, and Orzo Soup
I adopted this recipe from Mean Chef, who described it as "quick easy and delicious." I agreeit's simple to make, very yummy, and reasonably filling. It makes a good, light meal.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
low fat
slow cook
saute
soup
chicken
mexican
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
slow cooker
dairy free
- 1 1/2 tablespoons olive oil
- fresh cilantro
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh lime juice
- 6 cloves garlic thinly sliced
- 5 cups low sodium chicken broth
- 3/4 cup orzo pasta (rice-shaped pasta)
- 1 medium white onion thinly sliced
- 2 jalapeno chiles thinly sliced
- 3/4 pound boneless skinless chicken breast cut into matchstick-size strips
- 1 large tomato seeded, chopped
- Carbohydrate 31.05515625 g
- Cholesterol 38.38125 mg
- Fat 2.59191875 g
- Fiber 1.36400002712384 g
- Protein 13.04205 g
- Saturated Fat 0.3898375 g
- Serving Size 1 1 Serving (450g)
- Sodium 717.4484375 mg
- Sugar 29.6911562228762 g
- Trans Fat 0.456663125 g
- Calories 198 calories
1Cook orzo in pot of boiling salted water until just tender. 2Drain well. 3Heat oil in large saucepan over medium heat. 4Add onion, garlic, and chiles. 5saute until onion begins to brown, about 4 minutes. 6Add chicken; saute 1 minute. 7Add broth, lime juice, and tomato. 8Simmer until chicken is cooked through, about 3 minutes. 9Mix in orzo, then chopped cilantro. 10Season soup with salt and pepper. 11Ladle soup into 4 bowls. 12Garnish with cilantro sprigs.
