Mean Chef's Yucatan-Style Chicken, Lime, and Orzo Soup

I adopted this recipe from Mean Chef, who described it as "quick easy and delicious." I agree--it's simple to make, very yummy, and reasonably filling. It makes a good, light meal.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3⁄4 cup orzo pasta (rice-shaped pasta)
• 1 1⁄2 tablespoons olive oil
• 1  medium  white onion, thinly sliced
• 6  garlic cloves, thinly sliced
• 2  jalapeno chiles, thinly sliced
• 3⁄4 lb boneless skinless chicken breast, cut into matchstick-size strips
• 5  cups low sodium chicken broth
• 1⁄4 cup fresh lime juice
• 1  large tomatoes, seeded, chopped
• 1⁄4 cup  chopped fresh cilantro
•  fresh cilantro (to garnish)

Directions

1. Cook orzo in pot of boiling salted water until just tender.
2. Drain well.
3. Heat oil in large saucepan over medium heat.
4. Add onion, garlic, and chiles.
5. Sauté until onion begins to brown, about 4 minutes.
6. Add chicken; sauté 1 minute.
7. Add broth, lime juice, and tomato.
8. Simmer until chicken is cooked through, about 3 minutes.
9. Mix in orzo, then chopped cilantro.
10. Season soup with salt and pepper.
11. Ladle soup into 4 bowls.
12. Garnish with cilantro sprigs.