Jalepeño Lime Soup

Name: Jalepeño Lime Soup
Cuisine: American
Ingredients: 8 cup Water; 1 1/2 lb Boneless, skinless chicken thighs; 1 tbsp Oregano; 1 pinch Rosemary leaves; 1 Salt; 3 clove of chopped garlic (or 2 tablespoons of jarred garlic); 1/2 Roughly chopped small-med yellow onion; 2 Jalepeños sliced; 4 Lines (juiced); 8 oz Dry orzo (cooked); 1 Cilantro for garnish

jade @cook_3185915

A variation of my green chile chicken soup, this one is more inspired by an old roommate of mine, who used to make this as a staple soup. He would load it up with jalepeños, lime juice, cilantro, and rice (so I've substituted here since I made a pot of orzo today, but rice is great too!)

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Ingredients

8 cupWater
1 1/2 lbBoneless, skinless chicken thighs
1 tbspOregano
1 pinchRosemary leaves
1Salt
3 cloveof chopped garlic (or 2 tablespoons of jarred garlic)
1/2Roughly chopped small-med yellow onion
2Jalepeños sliced
4Lines (juiced)
8 ozDry orzo (cooked)
1Cilantro for garnish

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Steps

1

Bring chicken to a low boil in 8 cups of water. Add spices and salt.
2

Cook orzo pasta according to the directions, then drain, toss with olive oil and set aside.
3

When chicken is nearly done cooking, add garlic and onions.
4

Once chicken is fully cooked, remove pieces from broth and roughly chop or shred.
5

Once chopped, add chicken back to broth. Add jalepeños and lime juice.
6

In serving bowl, add chicken and broth, and a scoop of cooked orzo.
7

Top with cilantro. Enjoy!