Recipe by JMJ13628
"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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skinless, boneless chicken breast halves
chicken bouillon granules
chopped fresh thyme
chopped fresh ginger
hot pepper sauce
shredded mozzarella cheese
crispy tortilla strips
limes, cut into wedges
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 case). Next time I will leave the quantity of tomatoes as is, but continue with the reduced water and doubled coconut milk and spices. I used vegetarian chicken substitute and bottled lime juice, and we served it with the shredded pizza cheese we had on hand. This was fantastic. My fiance is a VERY picky eater, and he enjoyed it and said I should definitely make it again! It has a nice warm spiciness to it, without being uncomfortably hot. If I could give it six stars, I would.
Not sure what went wrong. It was way too watery. I did NOT read review before making this and I see a lot of people are suggesting to reduce the water. I saved it as a recipe to try and then my husband picked it by the description and ingredients. Shame on me. I was so disappointed. I may have to try again with less water.
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 end. Use about a 1/4 slice of lime for each bowl. I also added a little rice to make it more hearty.
I used about half the amount of water and doubled the spices. I thought it was really good. I don't love soups for meals, but this one is an exception for me.
We really, really liked this one. It tasted like a cross between Mexican lime soup (Sopa de Lima from this site is terrific) and Tom Ka Gai. I made the following adjustments per our tastes: homemade chicken broth, rotisserie chicken, doubled all spices except allspice, used a can + juices of Rotel for the tomatoes, light coconut milk. I used more chicken broth than the recipe calls for, having a total yield of 11.5 cups of soup. In the future I will also add an onion because I can't see any good reason not to. Be free-handed with the lime juice, it's the secret ingredient that makes everything come together. Your soup will only taste as good as your broth does -- so use a brand of bouillon or stock that you know and love! Thanks for sharing your recipe, this was a delicious low-calorie dinner for us tonight :)
Oh my gosh. Tell me JMJ...is this recipe like the Rumbi Island Grill tortilla soup?? I haven't been near a Rumbi's in over a year and CRAVE that soup. I just noticed that this recipe is extremely similar to the copycat recipe I have (sans cilantro). Living in Utah, I imagine you may know. I'm going to try this in the next week. If it is, you have saved my life!
Yes, halve the water, double the spices (incl ginger & garlic.) Adding rice or lots of tortilla chips bulks it up. A big hit!
* Percent Daily Values are based on a 2,000 calorie diet.
Jamaican Tortilla Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 196
** Calories from Fat: 101
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