Ingredients: 3/4 cup orzo (rice-shaped pasta)
1 1/2 tablespoons olive oil
1 medium onion, thinly sliced
6 garlic cloves, thinly sliced
2 jalapeno chilies, thinly sliced
250 g skinless, boneless chicken breasts, cut into matchstick-size strips
5 cups chicken broth
1/4 cup fresh lime juice
1 large tomato, seeded, chopped
1/4 cup chopped fresh cilantro
fresh cilantro sprigs to garnish
avocado chunks (optional)
Directions: 1. Cook orzo in a pot of boiling water until just tender. Drain well.
2. Heat oil in a large saucepan over medium heat. Add onion, garlic and chili; saute until onion begins to brown, about 4 minutes. Add chicken, saute 2-3 minutes. Add chicken broth, lime juice and tomato. Bring to boil over high heat and simmer until chicken is cooked through, about 3 minutes.
3. Remove from heat, mix in orzo, then cilantro. Season with salt and pepper. Laddle soup into bowls, add chunks of fresh avocado and garnish with cilantro sprigs.