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Cal-Mex Chicken Soup With Lime And Orzo

5 star rating
 

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Submitted by: lpittman1171546

 

Delicious soup that combines chicken, onion, and peppers and has a party of spices in every bite.
 

Ingredients

  • 3/4 cup dried orzo (rice shaped pasta)
  • 4 Tbsp vegetable oil, divided
  • 2 boneless, skinless California chicken breasts, or 3 boneless, skinless chicken thighs (or combination), cut into 1? cubes
  • 1 medium yellow onion, sliced thin
  • 1 jalapeno pepper, seeds and ribs removed, minced (if you prefer more heat, leave the seeds in)
  • 3 cloves garlic, minced
  • 14.5 oz can diced tomatoes, with juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp ground cloves
  • 1/8 tsp ground cinnamon
  • 1 tsp sugar
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/4 cup fresh squeezed lime juice
  • 6 cups chicken broth
  • 2 ripe California Haas avocados
  • 1/2 cup chopped fresh cilantro

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Method

Cook orzo according to package directions. Drain and rinse orzo and set aside. Heat oil in large pot over med-high heat until hot, but not smoking. Season chicken with salt and pepper. Add chicken to the hot oil and cook, stirring occasionally, until brown on all sides (about 8-10 minutes).Remove chicken from the pot and add the remaining 2 TBSP of oil. Add onions and cook until onions are soft, about 3 minutes. When onions are soft, turn the heat to low and add jalapeno and garlic. Cook until the jalapeno and garlic until they are softened, about 3 minutes. Turn heat back up to med-high and add the tomato with its juice, salt, pepper, clove, cinnamon, oregano and cumin. Stir over med-high heat for about 2 minutes to blend these ingredients. Add the broth and lime juice and bring the soup mixture to a low boil. Turn down the heat to low and add back the chicken. Simmer the soup over medium heat until the chicken is cooked through (10-15 minutes). While soup is simmering, peel the avocados and remove the seed from the center of each avocado. Dice the avocados into 1/2 cubes and set aside. Do not do this too soon before serving, because the avocados will begin to oxidize and turn brown once they are chopped and are exposed to the air. Just before serving, stir in the orzo, avocado and cilantro to the soup. Serve immediately.

 

Notes: You can also garnish the soup with crumbled tortilla chips and cheese.

 

Number of Servings: 4-6

 

Submitted by: lpittman1171546 ()

 

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