Coconut Tortilla Soup

I saw this recipe on a blog and it was a copycat of Rumbi' Island Grill's Bahama Mama Tortilla Soup. I love Rumbi, but I remember not loving their soup. However, I couldn't get this recipe from my mind! I made it one evening when I had been sick all week with a cold/sinus infection (TMI?), and this was so perfect. It was easy to make and healthy! It looks like a pretty bland soup, but the smell and the taste is phenomenal! The coconut milk adds a subtle richness. It's not the most filling soup in the world, but it's perfect for a light dinner! I changed the name of this soup because from what I remember, this soup was not too much like Rumbi's soup.

Coconut Tortilla Soup
[ recipe adapted from here ]

2 boneless skinless chicken breast halves
8 cups chicken broth
1/4 tsp ground allspice (I didn't want this to be overpowering—I just used a shake of nutmeg and cloves)
1/8 tsp cinnamon
1/2 tsp fresh thyme, chopped, or a pinch of dried thyme
1 Tbsp fresh ginger, grated (I think I used more, but I loved it)
1 Tbsp garlic, minced
1 cup shredded or matchstick carrots (shredded carrots were a tad small, I think the matchstick would be better)
1 cup coconut milk
1 cup chopped tomato
1 cup mozzarella or monterey jack cheese, shredded
Tortilla strips or crushed tortilla chips, for topping
1 lime, cut into wedges (we just use our lime squeezer)

Preheat grill to medium heat (I used a George Foreman grill). Salt and pepper chicken breasts and grill until browned and cooked through. Remove from grill and cut into chunks.
In a large pot, combine the chicken broth, allspice thyme, cinnamon, ginger and garlic and bring to a boil. Remove from heat and add the coconut milk, carrots, tomatoes (can reserve some for topping) and chicken. Let it sit for a few minutes to heat the chicken.
Ladle into bowls and top with cheese, tortilla chips and lime wedges or a squeeze of lime juice. Makes about 4 servings.

*Note: this soup separates if it sits too long, but just give it a stir!


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