READY IN 40 mins

Jamaican Tortilla Soup

Read Reviews (18)

"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." — JMJ13628

Directions

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 onto soup from lime wedges.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 16, 2008

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.

—Mary M.

See full review »

Most Helpful Critical Review

Apr 10, 2013

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.

—ServingMom4Him

See full review »

19 Ratings

Nov 29, 2005

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.

—corsi

See full review »

Nov 14, 2007

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.

—megdours

See full review »

Jul 09, 2007

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.

—Jennifer

See full review »

Mar 24, 2011

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 :)

—JARRIE

See full review »

Apr 21, 2010

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!

—laralee79

See full review »

Jan 11, 2010

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

—P. Stevenson

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Jamaican Spinach Soup

Tortilla Chicken Vegetable Soup

Zeke's Tortilla Soup

Tortilla and Bean Soup

Black-Eyed Pea and Bacon Soup

Veggie Pesto Soup

Slow Cooker Chicken Tortilla Soup

Fat-Free Vegetable Soup

Jambo (Dutch Antilles Okra Soup)

Healing Cabbage Soup

Nutrition

Calories
196 kcal
10%

Carbohydrates
10.6 g
3%

Cholesterol
35 mg
12%

Fat
11.3 g
17%

Fiber
1.9 g
8%

Protein
14.6 g
29%

Sodium
540 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Jamaican Tortilla Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 196
** Calories from Fat: 101

% Daily Value *
** Total Fat 11.3g 17 %
** Saturated Fat 7.3g 37 %
** Cholesterol 35mg 12 %
** Sodium 540mg 22 %
** Potassium 301mg 8 %
** Total Carbohydrates 10.6g 3 %
** Dietary Fiber 1.9g 8 %
** Protein 14.6g 29 %
** Sugars 2.2g
** Vitamin A 59 %
** Vitamin C 16 %
** Calcium 19 %
** Iron 17 %
** Thiamin 7 %
** Niacin 57 %
** Vitamin B6 17 %
** Magnesium 15 %
** Folate 9 %

* 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.