Rumbi’s Bahama Mama Tortilla Soup - Copycat

By MJH

Ingredients

• 2 boneless skinless chicken breast halves
• 8 cups chicken broth
• 1/4 teaspoon ground allspice
• 1/2 teaspoon fresh thyme, chopped or a pinch of dried thyme
• 1/8 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
• Note: You can find tortilla strips in your grocery store.

Details

Adapted from realmomkitchen.com

Preparation

Step 1

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 1/4 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.