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Jamaican Tortilla Soup Recipe

Recipe by: Marie Johnston

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook20 m
  • Ready In40 m
  • 1Preheat 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.
  • 2In 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.
  • 3Ladle into bowls, and top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges.
Ingredients
  • 8 servings
  • 196 cals
  • 3 skinless, boneless chicken breast halves
  • 8 cups water
  • 8 teaspoons chicken bouillon granules
  • 1 cup chopped carrot
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon chopped fresh thyme
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon minced garlic
  • 1 cup chopped tomato
  • 1 cup coconut milk
  • 1 teaspoon hot pepper sauce
  • 1 cup shredded mozzarella cheese
  • 2 cups crispy tortilla strips
  • 2 limes, cut into wedges
Nutrition

Amount per serving ( 5 total)

  • Calories:
    196
    10%
  • Fat:
    11.3
    17%
  • Carbs:
    10.6
    3%
  • Protein:
    14.6
    29%
  • Cholesterol:
    35
    12%

Based on a 2,000 calorie diet

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