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Jerk Chicken Soup

Warm, bold, and packed with vibrant Caribbean flavors, this jerk chicken soup is the ultimate comfort dish with a twist. Tender shredded chicken, a medley of colorful vegetables, hearty red kidney beans, and the unmistakable spice of jerk seasoning come together in a rich, savory broth.
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Prep Time 10 minutes
Cook Time 45 minutes
Marinade 30 minutes
Total Time 1 hour 25 minutes
Servings: 4
Course: Soup
Cuisine: American, Caribbean, Jamaican
Calories: 499
Ingredients Method

Ingredients
  

  • 2 lbs Chicken
  • 1 can Red kidney beans
  • 1 Onion medium
  • 2 Carrots
  • 3 Bell peppers yellow, red, and green
  • ½ cup Sweet corn
  • ½ cup Peas
  • 1 tsp seasoning (All spice, garlic powder, oregano, and jerk seasoning )
Jerk marinade
  • ½ bunch Green onion
  • 5 sprigs Thyme
  • 1 tbsp Garlic (minced)
  • 5 Peppers (chilli peppers)
  • 1 cube Bouillon
  • 1 tbsp All spice
  • 2 Tbsp Brown sugar
  • 3 tbsp Lemon juice
  • 2 tbsp oil

Method
 

Making the marinade and Jerk chicken
  1. In a blender, combine the marinade ingredients and blend everything until the mixture becomes smooth.
  2. Coat your chicken pieces thoroughly with the marinade.
  3. Let the chicken sit in the marinade for at least 30 minutes. For deeper flavor, you can marinate it for a few hours or overnight in the fridge.
  4. Pan-Seared Chicken: Heat a large skillet or frying pan over medium heat. Add a drizzle of oil. Cook the chicken for 5 to 10 minutes on each side until golden brown and it doesn't have to be fully cooked.
  5. Baked Chicken: Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and bake for 20 minutes, it doesn't have to be fully cooked.
  6. Remove the chicken from the heat and let it cool for a few minutes. Once cooled, use two forks or your hands to shred the chicken into small pieces. Set aside.
Cooking the Soup
  1. Dice 1 onion and 1/2 of each bell pepper. Peel and slice 2 carrots into thin rounds.
  2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and bell peppers. Sauté for about 5 minutes, stirring occasionally, until they soften.
  3. Toss in the sliced carrots. Add your preferred soup seasonings (I used Allspice, garlic powder, oregano, and jerk seasoning). Let that cook for a few minutes to release the flavors.
  4. Pour in 2 cups of water and add the shredded chicken to the pot. Bring the soup to a gentle simmer and let it cook for 10 minutes.
  5. Stir in half a cup of peas (fresh or frozen) and half a cup of corn kernels. Cook for another 5 minutes.
  6. Add 1 can of red kidney beans (drained). Taste the soup and adjust the seasoning if needed
  7. Remove the pot from the heat. Ladle the soup into bowls and enjoy your flavorful Caribbean jerk chicken soup!