Bahama Breeze Chicken Tortilla Soup Recipes

COPYCAT RUMBI ISLAND GRILL BAHAMA MAMA'S TORTILLA SOUP

Copycat Rumbi Island Grill Bahama Mama's Tortilla Soup image

This is a copycat recipe for Rumbi Island Grill's Bahama Mama's Tortilla Soup. Savory chicken broth with a hint of coconut milk, diced chicken breast, tomatoes, carrots, mozzarella tortilla strips, and a lime or lemon wedge.

Provided by SaraBellaBean

Categories Chicken

Time 50m

Yield 8 1 cup, 8 serving(s)

Number Of Ingredients 15

Ingredients

3 boneless skinless chicken breast halves
8 cups chicken broth
1 cup carrot, diced very thin
1/4 teaspoon ground allspice
1/2 teaspoon fresh thyme, chopped
1/8 teaspoon ground cinnamon
1 tablespoon fresh ginger, chopped
1 tablespoon garlic clove, minced
1 cup chopped tomato
1 cup coconut milk
1 teaspoon hot pepper sauce
1 cup mozzarella cheese, shredded
2 cups white corn tortilla chips, cut into strips
2 limes, cut into wedges
salt

Steps:

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.

Nutrition Facts : Calories 217.3, Fat 11.7, SaturatedFat 8.2, Cholesterol 36.7, Sodium 925, Carbohydrate 8.8, Fiber 2, Sugar 4.7, Protein 19.7

CHICKEN TORTILLA SOUP (INSPIRED BY TOMMY BAHAMA'S) RECIPE - (3.5/5)

Chicken Tortilla Soup (Inspired by Tommy Bahama's) Recipe - (3.5/5) image

Provided by pmag30

Number Of Ingredients 18

Ingredients

Ingredients
For Soup
1/4 cup extra virgin olive oil
4 tablespoons unsalted butter
2 medium yellow onions, roughly chopped (about 2 1/2 cups)
4 cloves garlic, peeled and sliced into quarters
1 green bell pepper, deseeded and roughly chopped
6 small (6-inch) corn tortillas, cut into small pieces
2 teaspoons chili powder
1 tablespoon ground cumin
2 quarts (8 cups) low sodium chicken stock or broth (I like Swanson organic)
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper (use less if you don't like heat)
Suggestions For Garnish
Crushed tortilla chips
Handful chopped fresh cilantro
2 cooked skinless chicken breasts, cut into bite sized pieces*
1-2 avocados, chopped

Steps:

Directions 1. Heat olive oil and butter in large pot over medium heat. Add onions, garlic and green pepper and cook, stirring occasionally, until tender and just starting to brown, about 15 minutes. (Turn heat to medium-low if mixture is browning too quickly.) 2. Add cut corn tortillas, chili powder and cumin; continue to cook, stirring occasionally, a few minutes more. Add chicken stock, salt and cayenne pepper and bring to a boil. Turn heat down to low and simmer with lid slightly ajar for about 20 minutes. Off heat, use hand-held blender to puree until completely smooth (you can also do this in a blender in batches; just be careful to open the steam hole and cover with kitchen towel to avoid splatters). Stir in chicken if using, then ladle soup into bowls and garnish as you like. *I usually use leftover or rotisserie chicken, but if you want to cook the chicken from scratch, buy two bone-in chicken breasts. Preheat oven to 425 degrees. Place chicken breasts on foil-lined baking sheet, season with salt and pepper, then cook 35-40 minutes or until done. Let cool, then pull meat off the bone and cut into bite-sized pieces. Leftover soup will thicken in refrigerator...just add a bit of water to thin it out if necessary.

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