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YUCATAN CHICKEN SOUP
3/4 cup orzo or rice (pre-cooked)
1 1/2 tb 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 in thin strips
5 c chicken broth
1/4 c fresh lime juice
1 large tomato, seeded, chopped
1/4 c chopped fresh cilantro
Fresh cilantro sprigs
Heat oil in large saucepan over medium heat, add onion, garlic, and chiles
and sauté until onion begins to brown, add chicken, sauté 1 minute
then add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in
orzo or rice, then chopped cilantro and season with salt and pepper to
taste. Ladle soup into 4 warmed bowls. Garnish with cilantro sprigs, avocado and tortilla strips.
Makes 4 servings. |
