jamaican tortilla soup

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• 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 soup from lime wedges.