- 3 skinless, boneless chicken breast halves
- 8 cups water
- 8 teaspoons chicken bouillon granules
- 1 cup chopped carrot
- 1/4 teaspoon ground allspice
- 1/2 teaspoon chopped fresh thyme
- 1/8 teaspoon ground cinnamon
- 1 tablespoon chopped fresh ginger
- 1 tablespoon minced garlic
- 1 cup chopped tomato
- 1 cup coconut milk
- 1 teaspoon hot pepper sauce
- 1 cup shredded mozzarella cheese
- 2 cups crispy tortilla strips
- 2 limes, cut into wedges
- 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. Remove from the grill, and cut into chunks.
- 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. Pour in the tomato, coconut milk and hot pepper sauce. Heat through, but do not boil.
- Ladle into bowls, and top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges.