Jamaican Jerk Chicken Soup
User Reviews
5
Jamaican Jerk Chicken Soup
Description
This soup recipe begins by making a jerk seasoning blend with garlic powder, onion powder, paprika, black pepper, red pepper flakes, nutmeg, parsley, salt, and sugar, which is rubbed onto boneless chicken breasts before pan-cooking. The flavorful chicken pieces are then added to a simmering broth with chicken bouillon, diced tomatoes, red and jalapeño peppers, green chiles, onions, cooked sweet potatoes, black beans, and pre-cooked rice.
The soup is seasoned further with paprika, salt, and chili powder and simmered to blend flavors. A corn starch slurry thickens the broth slightly just before serving. The dish balances spicy, smoky, and savory notes with the creaminess and sweetness of the sweet potato and heartiness from beans and rice.
This soup serves well as a hearty meal, providing protein and vegetables in a warming broth with a Jamaican jerk character. It suits cold days or anytime a flavorful, filling soup is desired.
Adjust the heat level by adding extra jalapeño if more spice is preferred. The soup can be made ahead and reheated gently to maintain texture.
Ingredients
- 2 chicken breast boneless skinless
Chicken Seasoning
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon sugar
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes crushed
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon parsley ground
Soup
- 3 cups water
- 1 tablespoon chicken bouillon
- 2 Roma tomato diced
- ½ red pepper diced
- 1 ounce can diced green chiles
- 2 tablespoons jalapeno pepper seeded
- ½ cup white onion diced, or yellow onion
- 1 medium sweet potato cooked and diced
- 1 cup black beans
- 1 cup rice cooked, brown or white
- 1 teaspoon paprika
- 1 teaspoon salt (or to taste)
- ½ teaspoon chili powder
- 2 teaspoons corn starch
- 2 tablespoons water cold
Instructions
- In a small bowl combine all of the seasoning ingredients for the chicken and mix to combine. Rub seasoning onto both sides of chicken breasts (if you have extra seasoning, reserve and add to soup broth.
- Preheat a nonstick pan or skillet to medium heat, spray with cooking spray, and cook chicken breasts 4-5 minutes each side or until cooked through. Cut chicken into 1 inch pieces and set aside.
- Add water and chicken bouillon to a medium-large pot and bring to a boil over medium high heat. Reduce to simmer. Add tomatoes, red peppers, green chiles, jalapeños, onion, sweet potato, beans, and rice and chicken. Cook 5 minutes. Add paprika, salt, and chili powder. Cook 10 minutes longer.
- 5 minutes before serving, whisk corn starch and 2 tablespoons cold water together in a small bowl until corn starch is dissolved. Add mixture to soup and stir to combine. Allow to thicken 5 minutes. Enjoy!
Notes
- Increase the number of jalapeños for a spicier soup according to taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 65g | 22% |
| Protein | 21g | 42% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 1006mg | 42% |
| Potassium | 775mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 9001IU | 180% |
| Vitamin C | 38mg | 42% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
