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."
Watch video tips and tricks
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
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Discover time-saving tricks for making delicious tortilla soup.
See how to make a quick, 5-star chicken soup that’s filling and delicious.
Learn how to make cheesy tortilla soup with Velveeta.