5/26/2012 Basket - Chicken Tortilla Soup

Chicken Tortilla Soup
Uses from this basket: Carrots, tomato, ginger, coconut
Other produce: Garlic, cilantro

• 3 chicken breasts, diced
• 2 cups coconut milk, divided  (follow instructions here to make your own coconut milk)
• 8 cups chicken broth
• 2 carrots, sliced
• scant 1/2 tsp ground allspice
• 1/4 tsp dried thyme
• 1/8 tsp cinnamon
• 1 Tbsp grated fresh ginger
• 1 Tbsp minced garlic
• 1 medium tomato, diced
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped cilantro
• salt & pepper

Place the chicken in a large saute pan over medium heat.  Sprinkle with sald and pepper and add 1/2 to 3/4 cup of coconut milk.  Cook until liquid is gone and chicken begins to brown.

In a large pot, combine chicken broth, carrots, allspice, thyme, cinnamon, ginger, and garlic.  Bring to a boil and simmer for 10-15 minutes, until carrots are tender.  Add remaining coconut milk, tomato, chicken, and cilantro.  Heat through until cheese is melted but do not boil.    Add salt and pepper to taste. 

Serve with sour cream, tortilla chips, lime wedges, or other desired toppings.