Copycat Rumbi Island Grill Bahama Mama's Tortilla Soup

Submitted by SaraBellaBean

"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."

 

• Ready In: 50mins
• Ingredients: 15
• Yields: 8 1 cup
• Serves: 8

ingredients

• 3 boneless skinless chicken breast halves
• 1892.72 ml chicken broth
• 236.59 ml carrot, diced very thin
• 1.23 ml ground allspice
• 2.46 ml fresh thyme, chopped
• 0.61 ml ground cinnamon
• 14.79 ml fresh ginger, chopped
• 14.79 ml garlic clove, minced
• 236.59 ml chopped tomato
• 236.59 ml coconut milk
• 4.92 ml hot pepper sauce
• 236.59 ml mozzarella cheese, shredded
• 473.18 ml white corn tortilla chips, cut into strips
• 2 limes, cut into wedges
• salt

directions

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.

Reviews

[timnlara1]

This is almost EXACTLY like the soup at Rumbi. However, Rumbi's soup has cilantro added somewhere near the end. I made a pot of this and my husband and I ate it ALL. I'm making more today. I also omitted the hot pepper sauce. I will save myself a lot of money with this recipe!

 

[Pashnnut]

I just went to Rumbi's and their version was fantastic. I will try this recipe but as one reviewer said it needs some Cilantro and in my opinion a good dose. That was so key to the flavors I experienced today. Also, that reviewer said she omitted the hot pepper sauce. Rumbi's had just enough to notice it. My wife loved it and she cannot eat anything more than mildly seasoned recipes. I thought it was important too and would suggest starting with maybe 1/2 teaspoon if you are worried. As for the look others have questioned, I can only respond to what Rumbi's had and theirs was fairly thin with a definite milky look to it. Maybe like a slightly more watery version of skim milk. I rated it based on the average rating at the time I wrote this review.

 

[Belle89]

This was way yummy! I used to work at Rumbi (though not as a cook, so I never knew the actual recipe), but this was pretty darn close to it. I had company over and they all loved it. The directions were a little off though, they need some revising. But usually as long as I have all the ingredients I can get the gist of it. Will be making this again!

 

[Ppaperdoll]

I made this for Pick a Chef Spring 2008. I'm only giving it 3 stars because of the directions and the appearance of the soup. First, I found the directions difficult. They refer to adding water and boullion, yet, the ingredients lists chicken stock. I used 8 cups of vegetable broth with a chicken stock cube added. I also got confused about the tortilla chips. How do you cut chips into strips? Instead, I cut corn tortillas into strips and toasted them under the broiler. The soup tasted better than it looked. I'm curious to see what this looks like in the actual restaurant. It seemed more watery than I'd expected it to, which made adding cheese at the end kind of weird. That said, it did taste good. I think rather than making this recipe again I will use it as a basis for experimentation.