![]() |
Picture from: realmomkitchen Image Credit: Laura |
Copycat
of Rumbi’s Bahama Mama Tortilla Soup
“Now you add
chunks of grilled chicken, the grilled
element also adds a unique flavor to the soup.
Then add some mozzarella, which gets nice and melty followed by some
crisp tortilla strips. It is all
finished off with a fresh lime wedge for you to squeeze the juice over the
soup.“ Laura
Ingredients:
2 boneless
skinless chicken breast halves
8 cups
chicken broth
¼ teaspoon
ground allspice
½ teaspoon
fresh thyme, chopped or a pinch of dried thyme
⅛ teaspoon
ground cinnamon
1 tablespoon
fresh ginger, chopped (I used the stuff in a tube)
1 tablespoon
garlic clove, minced
1 cup
shredded or matchstick carrots (I used the matchstick)
1 cup coconut
milk
1 cup chopped
tomato
1 cup
mozzarella cheese, shredded
2 cups white
tortilla strips or crushed tortilla chips (see note below)
1 lime, cut
into wedges
Salt
Preparation:
Preheat an
outdoor or indoor grill for medium heat.
Salt and
pepper chicken breasts and grill for 6 to 8 minutes per side, or until browned
and
cooked through.
Remove from
the grill, and cut into chunks. (You can even purchase already grilled chicken
from
the store and use that to make this soup even easier)
In a large
pot, combine the chicken broth, allspice, thyme, cinnamon, ginger and garlic
and
bring to a boil.
Remove from
the heat and add the coconut milk, carrots and chicken.
Let it sit
for a few minutes to heat the chicken.
Get four soup
bowls and place ¼ cup of the tomato in each.
Ladle broth
mixture into bowls.
Top with
shredded mozzarella cheese and tortilla strips.
Squeeze juice
onto soup from lime wedges.
Makes 4
bowls.
Note: You can find tortilla strips in your
grocery store now. I have seen them in
the produce
dept, deli dept, or on the chip isle. If not, then crushed tortilla chips will
work. They just aren’t as
pretty.
Enjoy this
excellent recipe and many more when visiting realmomkitchen
No comments:
Post a Comment