*Similar to Rumbi Island Grill Bahama Mama's Tortilla Soup
INGREDIENTS
3 boneless, skinless Chicken Breasts (seasoned, grilled and cut into small pieces)
8 c. Chicken Broth
1 c. thinly sliced Carrots
1/4 tsp. ground Allspice
1/2 tsp. Thyme
1/8 tsp. Cinnamon
1 T. fresh Ginger, chopped
1 T. minced Garlic
1 c. chopped Tomato
1 c. Coconut Milk
3 T. Cilantro, chopped
Salt and Pepper, to taste
1 c. Mozzarella Cheese, shredded
Tortilla strips
1 Jalapeño, thinly sliced into rings
Limes, cut into wedges
8 c. Chicken Broth
1 c. thinly sliced Carrots
1/4 tsp. ground Allspice
1/2 tsp. Thyme
1/8 tsp. Cinnamon
1 T. fresh Ginger, chopped
1 T. minced Garlic
1 c. chopped Tomato
1 c. Coconut Milk
3 T. Cilantro, chopped
Salt and Pepper, to taste
1 c. Mozzarella Cheese, shredded
Tortilla strips
1 Jalapeño, thinly sliced into rings
Limes, cut into wedges
DIRECTIONS
In a large pot add chicken broth, carrots, allspice, thyme, cinnamon, ginger and garlic. Bring to a boil and then reduce heat to a simmer. Cook for 10 minutes until carrots are tender. Add chicken, tomato, coconut milk and cilantro. Cook on low until heated through. Add salt and pepper to taste. Top individual bowls of soup with mozzarella cheese, tortilla strips, jalapeño pepper and a lime wedge.
