Jerk Chicken Soup is a cozy, flavor-packed twist on classic chicken soup that brings warm Caribbean spices together in one easy pot. It's hearty enough for a weeknight dinner, and you can easily adjust the heat to suit your taste!
And if you're looking to try more delicious soups, try my Pizza Soup or Beer Cheese Potato Soup next.
This Jamaican-inspired jerk chicken soup is giving major cozy vibes with a little extra kick, and it's seriously one of the best soups I've ever made.
It's warm and creamy from the coconut milk, a little smoky from the jerk seasoning, and just packed with those tender veggies that make a pot of soup feel like a full meal.
Like most Jamaican dishes, this soup is spicy, but you can easily dial the heat up or down by adjusting the amount of jerk paste. I always recommend starting small and then building up.
Why you'll love this jerk chicken soup
- It's a great way to switch up your usual chicken soup routine.
- The flavors are really amazing, and the soup will warm you up to your core.
- It reheats beautifully, which makes it perfect for a fuss-free lunch the next day.
What you'll need
Chicken thighs - I like thighs here because they stay tender and juicy in the soup. Cut them into bite-sized pieces so they cook evenly.
Jerk paste - This is where all the warm, smoky flavor comes from. Use as much or as little as you like, depending on your heat preference.
Onion, carrot, celery, and red bell pepper - These make up the veggie base and give the soup a nice mix of sweet and savory flavors.
Garlic and fresh thyme - For a big boost of flavor! If you don't have fresh thyme, use ½ teaspoon of dried thyme.
Black beans and corn - They make the soup feel hearty and add a nice bit of texture.
Crushed tomatoes - These help thicken the broth slightly and give it a soft tomato taste without overpowering the jerk flavors.
Chicken stock - I typically use low-sodium stock, but use whatever you have on hand.
Coconut milk - This mellows out the heat and makes the broth taste extra cozy and a little creamy.
Lime juice - An absolutely lovely way to brighten up the soup!
Pro tip
Give the soup a taste right after you add the coconut milk. If it feels too mild, stir in a little more jerk paste. If it's too hot, add another splash of coconut milk.
How to make Jamaican jerk chicken soup
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Heat the oil in a large pot, coat the chicken with half the jerk paste, then brown it for a few minutes and set it aside.
In the same pot, sauté the onion, carrot, celery and bell pepper until they start to soften, then add the garlic, thyme and the rest of the jerk paste and cook for another minute.
Stir in the black beans, corn, crushed tomatoes, cooked chicken and stock, bring everything to a boil, then lower the heat and let the soup simmer for 20-25 minutes.
Finish with the coconut milk, lime juice and parsley, season to taste and serve hot.
Substitutions and variations
- If you don't have black beans, red kidney beans, or even chickpeas, are great substitutes.
- Add a handful of spinach or kale at the end for a little extra green.
- If you're not a fan of coconut milk, you can use heavy cream or half-and-half instead.
Helpful tips
- Keep the soup at a gentle simmer to prevent the chicken from getting tough.
- Stir occasionally as the soup simmers so nothing sticks to the bottom and the broth stays smooth.
- If the soup feels too thick, add a bit of extra soup until it reaches your preferred consistency.
What to serve with this creamy jerk chicken soup
- A warm, crusty loaf of bread perfect for dipping
- Rice on the side or even a scoop right in the bowl to make it extra hearty
- Tortilla chips or a slice of cheesy cornbread!
Leftovers and storage
- Leftovers keep really well with this soup. I let it cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
- Warm it gently on the stovetop over low heat or microwave it in short bursts, giving it a stir so the coconut milk stays smooth.
- This soup also freezes nicely for up to 3 months. Thaw it in the fridge overnight, then reheat it slowly on the stove until it's hot and creamy again.
More cozy soup recipes
If you've tried this jerk chicken soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Jerk Chicken Soup
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken thighs boneless and skinless, cut into bite-sized pieces
- 4 tablespoons Jamaican jerk paste divided
- 1 medium onion diced
- 1 medium carrot diced
- 3 celery stalks diced
- 1 medium red bell pepper diced
- 4 garlic cloves finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 can (14 oz / 400g) black beans drained and rinsed
- ½ cup frozen corn
- 1 can (14 oz / 400g) crushed tomatoes
- 4 cups chicken stock
- 1 cup coconut milk
- Juice of 1 small lime
- ½ cup fresh parsley roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. In a bowl, toss the chicken with 2 tablespoons of the jerk paste until it's well coated, then add it to the pot.2 tablespoons olive oil1 pound chicken thighs
- Cook for 5 minutes or until the chicken is lightly browned on all sides. Remove it from the pot with a slotted spoon and set aside.
- In the same pot, add the onion, carrot, celery and red bell pepper. Cook for 5 minutes or until the vegetables start to soften.1 medium onion1 medium carrot3 celery stalks1 medium red bell pepper
- Add the garlic, thyme and remaining 2 tablespoons jerk paste and continue to cook for a further minute.4 garlic cloves1 tablespoon fresh thyme4 tablespoons Jamaican jerk paste
- Next, stir in the black beans, corn, crushed tomatoes, cooked chicken and chicken stock. Give the soup a good stir, bring it to a boil, then lower the heat and let the soup simmer gently for 20 to 25 minutes.1 can (14 oz / 400g) black beans1 can (14 oz / 400g) crushed tomatoes4 cups chicken stock½ cup frozen corn
- Pour in the coconut milk and stir to warm it through. Add the lime juice and parsley, adjust the seasoning to taste and serve hot.1 cup coconut milkJuice of 1 small lime½ cup fresh parsleySalt and freshly ground black pepper to taste
Video
Notes
- For a milder soup, start with just 1 tablespoon of jerk paste on the chicken and add the rest gradually. You can always stir in more later.
- If you like things extra spicy, add an extra spoonful of jerk paste when you stir in the beans and tomatoes.
Trena says
Excellent savory with the right amount of spice with a kick.
Ruth Duda says
Love this soup! I couldn’t find the jerk paste anywhere in my local supermarkets so used jerk seasoning, mixed it with a little olive oil, white wine vinegar, fresh grated ginger & garlic, it worked a treat. It was hot! I’ll use a little less than the 2 tablespoons next time, but love all the flavours. Fabulous soup recipe.
Alice says
So happy you enjoyed the soup, Ruth! 😊 That's a great way to work around not having jerk paste, and I'm glad it turned out so well. Thanks so much for trying the recipe and leaving such a lovely review!