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Copycat of Rumbi’s Bahama Mama Tortilla Soup

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Me and my hubby recently had a date at Rumbi Island Grill.  It had been a while since I had eaten there.  I decided to get the soup and salad, hoping to eat something on the healthier side.  I had completely forgotten how yummy their Bahama Mama Soup and house salad was.  After, I thought it would be very simple to create a copycat of Rumbi’s bahama mama tortilla soup and house salad.  I will share the salad recipe with ya tomorrow.

The great thing about the soup is, it really is simple.  I knew that the soup included chicken broth and coconut milk along with fresh tomatoes and carrots.  The fresh tomatoes and carrots are what make this soup different.  It is a hot soup but includes fresh carrot and tomatoes which is a great combination.  It really gives the soup a nice and fresh flavor.

Copy Cake Rumb's Bahama Mama Tortilla Soup | realmomkitchen.com

Now you add chunks of grilled chicken,   The grilled element also adds a unique flavor to the soup.  Then add some mozzarella, which gets nice and melty followed by some crisp tortilla strips.  It is all finished off with a fresh lime wedge for you to squeeze the juice over the soup.  Another ingredient to give it a nice, fresh punch of flavor.

I did do a Google search for a recipe to get a starting point.  I mean why re-invent the wheel?  So, I found a version at food.com and made a few changes.  I must say this tastes just like the original.  YUMMY!

Copy Cake Rumb's Bahama Mama Tortilla Soup | realmomkitchen.com

Copycat of Rumbi's Bahama Mama Tortilla Soup

Real Mom Kitchen

4.8 from 4 votes
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Calories

Ingredients
  

  • 2 boneless skinless chicken breast halves
  • 8 cups chicken broth
  • ¼ teaspoon ground allspice
  • ½ teaspoon fresh thyme chopped or a pinch of dried thyme
  • ⅛ teaspoon ground cinnamon
  • 1 tablespoon fresh ginger chopped (I used the stuff in a tube)
  • 1 tablespoon garlic clove minced
  • 1 cup shredded or matchstick carrots I used the matchstick
  • 1 cup coconut milk
  • 1 cup chopped tomato
  • 1 cup mozzarella cheese shredded
  • 2 cups white tortilla strips or crushed tortilla chips see note below
  • 1 lime cut into wedges
  • salt
  •  

Instructions
 

  • Preheat an outdoor or indoor grill for medium heat. Salt and pepper chicken breasts and grill for 6 to 8 minutes per side, or until browned and cooked through. Remove from the grill, and cut into chunks. (You can even purchase already grilled chicken from the store and use that to make this soup even easier)
  • In a large pot, combine the chicken broth, allspice, thyme, cinnamon, ginger and garlic and bring to a boil.
  • Remove from the heat and add the coconut milk, carrots and chicken.  Let it sit for a few minutes to heat the chicken.
  • Get four soup bowls and place 1/4 cup of the tomato in each.
  • Ladle broth mixture into bowls. Top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges.  Makes 4 bowls.
  •  

Notes

Note: You can find tortilla strips in your grocery store now.  I have seen them in the produce dept, deli dept, or on the chip isle.  If not, then crushed tortilla chips will work.  They just aren't as pretty.
Tried this recipe?Let us know how it was!
Laura
4.75 from 4 votes (1 rating without comment)

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8 Comments

  1. 5 stars
    We love this recipie. I marinade the chicken using the same flavor profiles to enhance the flavors. My adult kids love it.

    Reply

  2. 4 stars
    This is one of my all-time favorite soups. So simple, but so delicious. I’ve made it a number of times and found the following modifications end up with the tastiest results:
    – Double all of the spices except cinnamon
    – Only use 6 cups of broth
    – I think Cholula Hot Sauce works best – the flavor compliments the other flavors better than others
    – Use regular coconut milk – not light. My store was out of regular so I used light and it definitely isn’t as rich and delicious
    – Don’t forget the lime! Really brightens this soup up and creates more depth of flavor
    – Avocado and cilantro along with the tortilla strips and mozzarella for the win.

    I hope this helps. Enjoy!

    Reply

  3. 5 stars
    I made this and it was terrific! Next time I’ll cut down on the chicken broth by 2 cups, and add an entire can of coconut milk (I did that this time). I also added a garnish of cilantro! Yum! The tomatoes in the bowl are essential!!

    Reply

  4. This looks delicious Laura! I’m always on the lookout for new soup recipes, so I’ll have to give it a try. 🙂

    Reply

  7. This sounds great! Although it looks like a step might be missing in the directions? In step 2 it says “2. In a large pot, combine the chicken broth, allspice, thyme, cinnamon, ginger and garlic. Remove from the heat and add the carrots and chicken.” Do you not heat/cook the brother mixture? What about the coconut milk?

    Reply

  8. This soup looks amazing. I am going to have to try it. I have not heard of this particular restaurant, but I am sure after making the soup I will wish we had one down here in Texas.
    Looking forward to perusing your other recipes.

    Reply