Jamaican Tortilla Soup

This rich chicken soup has a hint of coconut milk and Jamaican spices to give it a unique island flavor. Serve topped with mozzarella, crispy tortilla strips and a wedge of lime.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 196 Calories

Ingredients

• ¼ teaspoon ground allspice
• ⅛ teaspoon ground cinnamon
• 1 cup shredded mozzarella cheese
• 1 cup coconut milk
• 1 tablespoon minced garlic
• 8 cups water
• 1 teaspoon hot pepper sauce
• 3 skinless, boneless chicken breast halves
• 1 cup chopped carrot
• 2 limes, cut into wedges
• ½ teaspoon chopped fresh thyme
• 1 cup chopped tomato
• 1 tablespoon chopped fresh ginger
• 2 cups crispy tortilla strips
• 8 teaspoons chicken bouillon granules

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Ladle into bowls, and top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges.