While chaperoning a group of Junior High Students in Orlando Florida for an FCCLA competition, I first experienced a similar soup at Bahama Mama Restaurant on International Drive. I love this restaurant and encourage everyone to dine there if you have the opportunity.
This is one of my top three favorite soup recipes and I have many delicious ones to compare it to.
1 Tbls. canola oil
3/4 cup onions, diced
1/2 cup red bell pepper, diced
2 cloves garlic, minced
1 Tbls. jalepeno pepper, seeded and minced
3 (15 oz.) cans chicken broth
2 (15 oz.) cans unsweetened coconut milk
1 (10 oz.) cans lime and cilantro diced tomatoes
3 cups cooked chicken, shredded
3/4 cup carrots, diced
1/2 cup cilantro, chopped
1 tsp. brown sugar
1/2 tsp. salt
1/2 tsp. pepper
tortilla strips
1 lime, quartered
cilantro, chopped (garnish)
1. In a large stock pot, heat oil over medium heat. Add onions, pepper, garlic, jalapeno. Cook until tender, about 4 minutes.
2. Add chicken broth, coconut milk, tomatoes, carrots, cilantro, brown sugar, salt, and pepper.
3. Cook on medium low heat, until carrots are tender, about 10 minutes.
4. Garnish with tortilla strips, lime, and cilantro.
Serves 12
