Copycat Rumbi Island Grill 's Tortilla Soup

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

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

Recipe

• 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 soup from lime wedges.