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Yucatan-style Chicken, Lime and Orzo Soup Recipe

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This recipe for Yucatan-style Chicken, Lime and Orzo Soup, by , is from GREGERSON COUSINS IN THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
RICK MONREAN
Added: Wednesday, May 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
¾ cup orzo (rice-shaped pasta)

1 ½ Tbsp. olive oil
1 medium white onion, thinly sliced
6 garlic cloves, thinly sliced
2 Jalapeño Chiles, thinly sliced ( with or without seeds, depends on your HOT tolerance! )
¾ lb. skinless, boneless chicken breasts, cut into matchstick-size strips
5 cups low-salt chicken broth
¼ cup fresh squeezed lime juice
1 large tomato, seeded and chopped
¼ cup chopped fresh cilantro
Fresh cilantro sprigs

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

Heat oil in a large saucepan over medium heat. Add onion, garlic and Chiles. Sauté until onion begins to brown, about 4 minutes. Add chicken, sauté for 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 a bowl and garnish with cilantro sprigs. You might a little crushed red pepper flakes ( for additional heat ) and also garnish with fresh chopped avocado… mmmm good!

Number Of Servings:
Number Of Servings:
Makes about 4 servings.
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Borrowed this recipe from the proprietor of a little palapa bar in Puerto Vallerta. It’s really quick and easy to make and has “muy grande” flavor ... very refreshing with the lime and fresh tomato. It’s good anytime of the year... even in the summer.
Tastes “muy bueno” with a margarita or an ice cold Pacifico. Alrighty then... that pretty much covers all my known Spanish language skills.

 

 

 

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