Mexican Chicken Soup
3/4 cup orzo or acini di pepe pasta
1 1/2 tbsp olive oil
1 medium white onion, thinly sliced into slivers
6 large garlic cloves, mashed with the side of a knife
2 jalapenos, thinly sliced (no need to remove seeds)
2 medium-large boneless, skinless chicken breasts, cut into 1" x 1/4" matchstick pieces
5 cup low-sodium chicken brother (Swanson's Natural Goodness in the box)
1/4 cup fresh lime juice
1 large tomato, seeded and coarsely chopped
1/3 cup fresh cilantro, chopped
Heat a saucepan of water over medium-high heat. Salt the water right before it begins to boil. When water reaches a boil, add pasta and cook for approx. 4 minutes, until just beginning to soften. Drain.
In a large saucepan, heat oil over medium heat. This is the pot that you will be cooking the soup in so make sure it's big enough. Add onion and jalapenos and cook for 4 minutes, or until softened. Add the smashed garlic and cook another few minutes (don't burn the garlic). Add the chicken pieces and saute until they are just about cooked throughout, about 2-5 minutes (time will vary depending on how thin you cut the chicken). Remove the mashed garlic pieces with tongs. Add chicken broth, lime juice and tomato. Simmer about 3-5 minutes more, until chicken is cooked throughout. Mix in the pasta, then the cilantro. Season with salt and pepper. Ladle into bowls and serve.
Note: This is a nice, light Yucatan-style soup. It is quite good and the perfect soup to start off a Mexican feast!
It is OK to email this member (but you must sign in first).