Bahama Breeze Chicken Tortilla Soup Recipe

Bahama Breeze’s Chicken Tortilla Soup is a hearty and flavorful dish with tender chicken, vegetables, and tortilla strips in a savory broth, topped with cheese and cilantro, offering a comforting taste of Tex-Mex-inspired cuisine.

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.

Photo by inazakira

Bahama Breeze Chicken Tortilla Soup

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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.

Prep Time25 minutes mins

Active Time20 minutes mins

Total Time45 minutes mins

Course: Soup

Cuisine: American, Caribbean

Keyword: Bahama Breeze

Ingredients

Broth

• 1 tablespoon Olive Oil
• 1 cup Calabasa Squash diced
• 1/2 cup Red Onion diced
• 1 teaspoon minced Garlic
• 2 teaspoons sliced Jalapeño no seeds
• 8 cups Chicken Broth store bought or homemade
• 1 1/2 cups canned Corn Kernels drained
• 1 cup Jicama diced
• 1 cup Tomatoes diced
• Salt to taste
• 1/4 cup freshly squeezed Lime Juice
• 1 teaspoon Oregano chopped
• 1 pound Chicken Breast fully cooked and sliced into strips

Garnish

• 1 ripe Avocado
• 8 tablespoons Cilantro chopped
• Four 6-inch Blue Corn Tortillas
• Four 6-inch White Corn Tortillas
• 1 cup Canola or Peanut Oil
• Salt as needed

Instructions

Broth

• 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.

Garnish

• 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.

Serving

• Serve soup hot.
• Garnish with diced avocado, chopped cilantro and crisp tortilla strips.

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Photo of “Chicken Tortilla Soup” is by inazakira and is used by permission under the Creative Commons Attribution-ShareAlike 2.0 Generic (CC BY-SA 2.0) License. Read the Full License Here – https://creativecommons.org/licenses/by-sa/2.0/legalcode. Thank you, inazakira. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.