Jamaican Tortilla Soup

Jamaican Tortilla Soup

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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."
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40 m servings 196 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 22 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

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 ...

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: home...

Yes, halve the water, double the spices (incl ginger & garlic.) Adding rice or lots of tortilla chips bulks it up. A big hit!

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 extr...

This soup was very good! I took other people’s recommendations and doubled all the spices including the garlic and ginger, I also used 2 green onions with the whites, a 13.5oz can of unsweetened...

We took the advice of double spices and less water. Excellent recipe. Unexpected and delicious. Perfect for when we're "tired of the same old stuff."

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