BAHAMA MAMA TORTILLA SOUP
Rumbi Island Grill Copycat Recipe
Serves 8
3 boneless skinless chicken breast halves
8 cups chicken broth
1 cup carrot, diced very thin
1/4 teaspoon ground allspice
1/2 teaspoon fresh thyme, chopped
1/8 teaspoon ground cinnamon
1 tablespoon fresh ginger, chopped
1 tablespoon garlic clove, minced
1 cup chopped tomato
1 cup coconut milk
1 teaspoon hot pepper sauce
1 cup mozzarella cheese, shredded
2 cups white corn tortilla chips, cut into strips
2 limes, cut into wedges
salt
Preheat an outdoor or indoor grill for medium heat. Grill chicken breasts for 6 to 8 minutes per side, or until browned and cooked through. Remove from the grill, and cut into chunks. In a large pot, combine the chicken, water, bouillon and carrot. Season with allspice, thyme, cinnamon, ginger and garlic. Bring to a boil, then simmer over medium heat for about 10 minutes, or until carrots are tender. Pour in the tomato, coconut milk and hot pepper sauce. Heat through, but do not boil. Ladle into bowls, and top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges.
Lena
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