Yucatan-Style Chicken, Lime, and Orzo Soup by PaganMama

Makes 4 servings.

3/4 cup orzo (rice-shaped pasta)
5 cups low-salt chicken broth
1 1/2 tablespoons olive oil
1/4 cup fresh lime juice
1 medium white onion, thinly sliced
1 large tomato, seeded, chopped
6 garlic cloves, thinly sliced
1/4 cup chopped fresh cilantro
2 jalapeño chiles, thinly sliced
Fresh cilantro sprigs
3/4 pound skinless boneless chicken breasts, cut into matchstick-size strips

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.

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