Jerk Chicken Soup is a bold, cozy twist on classic chicken soup, infused with warm Jamaican spices and finished with creamy coconut milk. Tender chicken thighs simmer with black beans, vegetables, and crushed tomatoes for a hearty, flavor-packed bowl. It’s a one-pot dinner that balances heat, richness, and brightness with a splash of fresh lime.

Why You’ll Love This Recipe

• Bold Caribbean Flavor – Jamaican jerk paste delivers warm spice and depth.
• Hearty & Filling – Chicken, beans, and vegetables make it satisfying enough for dinner.
• Creamy with a Kick – Coconut milk softens the heat while adding richness.
• One-Pot Convenience – Minimal cleanup and simple cooking process.
• Customizable Heat Level – Easily adjust the spice to your preference.
• Balanced & Nutritious – High in protein and fiber with vibrant vegetables.

Ingredients You’ll Need

• 2 tablespoons olive oil – Sautés the aromatics and browns the chicken.
• 1 pound boneless, skinless chicken thighs, bite-sized pieces – Tender and flavorful protein base.
• 4 tablespoons Jamaican jerk paste, divided – Provides signature spice and seasoning.
• 1 medium onion, diced – Adds aromatic depth.
• 1 medium carrot, diced – Contributes sweetness and texture.
• 3 celery stalks, diced – Builds classic soup flavor foundation.
• 1 medium red bell pepper, diced – Adds color and subtle sweetness.
• 4 garlic cloves, finely chopped – Enhances savory complexity.
• 1 tablespoon fresh thyme, chopped – Adds herbal brightness.
• 1 can (14 oz / 400g) black beans, drained and rinsed – Boosts fiber and heartiness.
• ½ cup frozen corn – Adds texture and mild sweetness.
• 1 can (14 oz / 400g) crushed tomatoes – Forms the tomato-rich base.
• 4 cups chicken stock – Creates depth and body.
• 1 cup coconut milk – Adds creamy balance to the spice.
• Juice of 1 small lime – Brightens and balances flavors.
• ½ cup fresh parsley, roughly chopped – Fresh finishing touch.
• Salt and freshly ground black pepper, to taste – Final seasoning adjustment.

Step-by-Step Instructions

Brown the Chicken

Heat olive oil in a large pot over medium heat. Toss chicken with 2 tablespoons jerk paste, then cook for about 5 minutes until lightly browned. Remove with a slotted spoon and set aside.

Sauté the Vegetables

In the same pot, add onion, carrot, celery, and red bell pepper. Cook for 5 minutes until beginning to soften.

Add Aromatics and Spice

Stir in garlic, thyme, and remaining 2 tablespoons jerk paste. Cook for 1 minute until fragrant.

Build the Soup Base

Add black beans, corn, crushed tomatoes, cooked chicken, and chicken stock. Stir well, bring to a boil, then reduce heat and simmer gently for 20–25 minutes.

Finish with Coconut Milk

Stir in coconut milk and warm through without boiling. Add lime juice and parsley.

Season and Serve

Adjust salt and pepper to taste. Serve hot.

Recipe Notes & Tips

• Adjust Heat Gradually – Start with less jerk paste and build up.
• Use Chicken Thighs for Tenderness – They stay moist during simmering.
• Simmer Gently – Avoid rapid boiling after adding coconut milk.
• Add Fresh Herbs Last – Preserves brightness.
• Rinse Beans Thoroughly – Reduces excess sodium.
• Let Flavors Rest – Soup tastes even better after sitting for 10–15 minutes.

Nutritional Information

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 4 servings
• Calories: 678 kcal per serving

Per Serving (Approximate):
Carbohydrates: 45g | Protein: 35g | Fat: 42g | Fiber: 10g

Perfect Pairings

• Warm Crusty Bread – Perfect for dipping.
• Coconut Rice – Enhances Caribbean flavors.
• Simple Green Salad – Adds refreshing contrast.
• Sparkling Lime Water – Balances spice.

Ideal Occasions

• Weeknight Dinners – Quick yet deeply flavorful.
• Cold Weather Comfort – Warming and satisfying.
• Casual Gatherings – Bold flavors impress guests.
• Meal Prep – Stores and reheats well.

Storage & Serving Tips

• Refrigerate Airtight – Keeps for up to 4 days.
• Freeze Without Lime & Parsley – Add fresh after reheating.
• Reheat Gently – Avoid boiling to maintain creamy texture.
• Stir Before Serving – Redistributes coconut milk evenly.

Creative Variations to Try

• Extra Spicy Version – Add chopped Scotch bonnet or more jerk paste.
• Vegetable Boost – Add spinach or sweet potatoes.
• Seafood Twist – Replace chicken with shrimp.
• Low-Carb Option – Reduce beans and increase vegetables.

Troubleshooting Common Issues

• Too Spicy – Add extra coconut milk or a splash of broth.
• Too Thick – Add more stock to thin.
• Too Thin – Simmer uncovered to reduce.
• Flat Flavor – Add more lime juice or a pinch of salt.

Why This Recipe Works

This soup builds layers of flavor by browning jerk-coated chicken first, developing depth through caramelization. Sautéed vegetables create a savory base, while crushed tomatoes and stock provide body. Coconut milk balances the spice and forms a creamy emulsion when gently heated. The lime juice at the end cuts through richness, enhancing the complexity of the jerk seasoning. At 678 calories per serving, it offers a hearty balance of protein, healthy fats, and fiber for a filling meal.

Final Thoughts

Jerk Chicken Soup delivers bold Caribbean flavor in a comforting, one-pot format. Creamy, spicy, and satisfying, it’s a versatile recipe that can be easily adjusted to suit your heat preference. Whether served for a cozy family dinner or meal-prepped for the week, it’s a vibrant and nourishing twist on traditional chicken soup.