Jamaican Tortilla Soup

Ingredients

• 1 cup carrots chopped
• 8 teaspoons chicken soup base 
• 1 cup coconut milk 
• 1 tablespoon ginger fresh chopped
• 0.5 teaspoon thyme leaves fresh chopped
• 1 tablespoon garlic minced
• 0.3 teaspoon ground allspice 
• 0.1 teaspoon ground cinnamon 
• 2  limes cut into wedges
• 1 teaspoon pepper sauce hot
• 1 cup mozzarella cheese shredded
• 3  chicken breast halves boneless skinless
• 1 cup tomatoes chopped
• 2 cups fried tortilla strips crispy
• 8 cups water 

Equipment

• bowl
• ladle
• pot
• grill

Directions

1. 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.
2. Remove from the grill, and cut into chunks.
3. 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.
4. Pour in the tomato, coconut milk and hot pepper sauce.
5. Heat through, but do not boil.
6. Ladle into bowls, and top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges.