0/5
(0 Votes)
Ingredients
- 1 tbsp olive oil
- 3 boneless skinless chicken breasts, chopped
- 1 tsp total (chili powder, cumin, paprika, cayenne pepper)
- 1 small onion, chopped
- 2 stalks celery, chopped
- 1 jalapeno, seeded and chopped
- 2 cloves garlic, chopped
- 1 large tomato, seeded and chopped
- 6 cups low-sodium chicken broth
- 1 cup cooked orzo
- ½ cup chopped cilantro
- Lime wedges (optional)
Preparation
Step 1
• In a large Dutch oven, heat oil over medium-heat.
• Add chicken and spices and cook until chicken is browned, about 5 to 6 minutes
• Remove chicken from pan; cover and keep warm
• Add onion, celery, jalapeno, and garlic, and cook until vegetables are browned and tender, about 4-5 minutes
• Stir in tomato and broth and bring to a boil, cover, reduce heat, and simmer for 15 minutes, or until chicken is cooked through
• Stir in orzo and cilantro
• Serve immediately with lime wedges, if desired
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