this is another take-out, made-in. i love finding & making up copy cat recipes for some of my restaurant favorites. in this case, Rumbi's Island Grill. i love there chicken tortilla soup! creamy, with a hint of coconut milk & a squeeze of lime... simply delicious. a great twist on a cold weather classic. give it a try the next time you need some warm comfort!
{bahama mama chicken tortilla soup}
3 boneless skinless chicken breasts
8 cups chicken stock
1 cup matchstick carrots
1/3 tsp. ground allspice
1/2 tsp fresh thyme, chopped
1/8 tsp ground cinnamon
1 TBSP fresh ginger, minced
1 TBSP minced fresh garlic
1 cup chopped roma tomato, juices drained off
1 cup coconut milk
1 cup shredded mozzarella cheese
1/4 cup chopped cilantro
tortilla strips**
limes, cut in wedges
salt & pepper to taste
lightly salt & pepper chicken breasts on each side. grill or broil until browned & cooked through. cut into bite size chunks.
in a large pot, combine chicken stock, carrots. all herbs, spices & seasonings. bring to a boil, simmer for 10 minutes or until carrots are tender. add coconut milk, chopped, drained tomatoes, chicken & cilanto. heat through but DON'T BOIL. add salt & pepper as needed.
ladle into bowls & top with tortilla strips & a lime wedge.
Enjoy!!!!!
**for the tortilla strips, you can either slice up corn tortillas & bake or fry them... or just pick some up at your local tex-mex restaurant. bajio, cafe rio & costa vida are all really nice about selling strips & they aren't too expensive.
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