BAHAMA BREEZE TORTILLA SOUP
Steps:
- Broth Procedure Heat the oil in a large pot until hot. Add the calabasa, onions, jalapenos and garlic, then sauté until they loose their raw appearance. Add the chicken broth, corn, jicama, and tomatoes, then bring to a boil. Reduce the heat and simmer until the calabasa is tender. Season to taste with salt, then add the lime juice, oregano and fully cooked sliced chicken breast. Simmer for an additional 5 minutes then cut the heat. * Pumpkin can be substituted for Calabasa if necessary Garnish Ingredients Cilantro Chopped - 8 tbsp. *Avocado, diced ½" - 8 tbsp. * Cut the Avocado just before serving to prevent discoloration. Blue Corn Tortillas 6" - 4 each White Corn Tortillas 6" - 4 each Canola or Peanut Oil - 1 cup Salt - As Needed Garnish Procedure Cut the tortilla strips in half on a clean cutting board then cut into 1/8th inch strips and set aside. Place the oil in a small pan and heat to medium heat. Add small amounts of the strips and fry until crisp. Remove and place on a paper towel lined plate to absorb the excess oil. Lightly season the crisp tortillas with salt. Repeat the process until all the tortillas are fried. Serve the soup hot, and garnish with diced avocado, chopped cilantro and crisp tortilla strips.
BAHAMA BREEZE CHICKEN TORTILLA SOUP RECIPE
Make our Bahama Breeze Chicken Tortilla Soup Recipe at home. With our Secret Restaurant Recipe your Chicken Tortilla Soup will taste just like Bahama Breeze.
Provided by Mark
Categories Soup
Time 45m
Number Of Ingredients 19
Steps:
- Heat the oil in a large pot until hot.
- Add squash, onion, jalapeño and garlic. Sauté until tender and translucent.
- Add chicken broth, corn, jicama and tomatoes. Bring to a boil.
- Reduce heat and simmer until the squash is tender.
- Taste. Add salt and pepper, to taste.
- Add lime juice, oregano and fully cooked sliced chicken breast.
- Continue to simmer for 5 minutes more minutes.
- Reduce heat and keep warm until ready to serve.
- Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
- Pull the two halves of the avocado apart and remove the pit with a spoon.
- Use the spoon to scoop the avocado out of the skin.
- Dice avocado. Set aside.
- Cut tortillas in half on a clean cutting board, then cut into 1/8th inch strips. Place oil in a small pan. Place on stove top over medium heat.
- When oil is hot, add a small amount of the strips. Fry until crisp.
- Remove strips and place on a paper towel-lined plate to absorb the excess oil. Continue until all strips are fried.
- Lightly season the crisp tortillas with salt.
- Serve soup hot.
- Garnish with diced avocado, chopped cilantro and crisp tortilla strips.
COPYCAT RUMBI ISLAND GRILL BAHAMA MAMA'S TORTILLA SOUP
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
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)
Provided by pmag30
Number Of Ingredients 18
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.
BAHAMA BREEZE
Rum and a blend of liqueurs served in a tall glass make a wonderful tropical drink.
Provided by CHERYL BLUE
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- In a blender, combine dark rum, banana liqueur, apricot liqueur, coconut rum, grenadine, honey, lemon juice, orange juice, pineapple juice and 3 or 4 ice cubes. Blend until smooth. Pour into glasses with ice and serve.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 7.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 4.9 mg, Sugar 5.7 g
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