Jamaican Tortilla Soup

Jamaican Tortilla Soup

20
JMJ13628 2

"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."

Ingredients

40 m {{adjustedServings}} servings 196 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 540 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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

20
  1. 21 Ratings

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I am extremely pleased with this recipe! I reduced the water by half, but increased the coconut milk and tomatoes. I also doubled the spices, except for the red hot sauce (Sriracha, in my cas...

Good recipe -- easy to prepare and a very interesting mixture of flavors. Don't skimp on the lime! If I make it again, I might add rice to make it a little heartier.

VERY good soup! I agree with half the water and double the spices, otherwise the ingredients are drowned out and the soup is too watery. I added avocado slices and fresh chopped cilantro at the ...