Copycat Rumbi Island Grill Bahama Mama's Tortilla Soup

Transport your taste buds to the tropics with this Copycat Rumbi Island Grill Bahama Mama's Tortilla Soup, a savory blend of bold spices, vibrant vegetables, and tender shredded chicken simmered to perfection. Infused with the zesty flavors of cumin, chili powder, and fresh lime, this hearty soup is complemented by the satisfying crunch of homemade crispy tortilla strips. Brimming with juicy tomatoes, black beans, sweet corn, and a touch of fresh cilantro, this island-inspired recipe is as comforting as it is flavorful. Perfectly garnished with shredded cheese and creamy avocado, this easy-to-make dish is ideal for weeknight dinners or when you're craving a taste of tropical paradise. Ready in just an hour and serving up to six, it’s a must-try for soup enthusiasts!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion (diced)
• 3 cloves Garlic cloves (minced)
• 1 medium Red bell pepper (diced)
• 1 medium Green bell pepper (diced)
• 2 cups Chicken breast (cooked and shredded)
• 6 cups Chicken broth
• 1 14.5-ounce can Canned diced tomatoes (with juice)
• 1 15-ounce can Canned black beans (drained and rinsed)
• 1 cup Frozen corn
• 2 tablespoons Tomato paste
• 1 teaspoon Ground cumin
• 2 teaspoons Chili powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.25 cup Fresh cilantro (chopped)
• 2 tablespoons Fresh lime juice
• 6 pieces Corn tortillas (cut into strips)
• 0.5 cup Vegetable oil (for frying tortilla strips)
• 1 cup Shredded cheese (cheddar or Monterey Jack)
• 1 large Sliced avocado (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, garlic, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened.

Step 3

Stir in the shredded chicken, chicken broth, diced tomatoes (with juice), black beans, frozen corn, and tomato paste. Mix until well combined.

Step 4

Add the ground cumin, chili powder, paprika, salt, and ground black pepper. Stir and bring the soup to a simmer.

Step 5

Reduce the heat to low and let the soup simmer for 20 minutes, stirring occasionally.

Step 6

While the soup is simmering, prepare the tortilla strips. Heat the vegetable oil in a skillet over medium heat.

Step 7

Carefully fry the tortilla strips in batches until they are golden and crispy. Place them on a paper towel-lined plate to drain excess oil.

Step 8

After the soup has simmered, stir in the chopped cilantro and fresh lime juice. Adjust seasoning with additional salt or pepper if needed.

Step 9

Serve the soup hot, topped with crispy tortilla strips, shredded cheese, and optional avocado slices.

Nutrition Facts

Serving size	(4280.1g)

Amount per serving	% Daily Value*
Calories	4425.4

Total Fat 245.7g	0%
Saturated Fat 56.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 525.6mg	0%
Sodium 8270.2mg	0%
Total Carbohydrate 332.8g	0%
Dietary Fiber 71.6g	0%
Total Sugars 46.7g
Protein 253.4g	0%

Vitamin D 24IU	0%
Calcium 1619.2mg	0%
Iron 29.4mg	0%
Potassium 7221.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.5%

Protein: 22.2%

Carbs: 29.2%