|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
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
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
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
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