Bahama Breeze Tortilla Soup Recipes

BAHAMA BREEZE CHICKEN TORTILLA SOUP RECIPE

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.

CHICKEN TORTILLA SOUP (INSPIRED BY TOMMY BAHAMA'S) RECIPE - (3.5/5)

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 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.