Jerk Chicken Soup

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 oil
1 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 onion
1 medium carrot
3 celery stalks
1 medium red bell pepper
Add the garlic, thyme and remaining 2 tablespoons jerk paste and continue to cook for a further minute.
4 garlic cloves
1 tablespoon fresh thyme
4 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 beans
1 can (14 oz / 400g) crushed tomatoes
4 cups chicken stock
½ 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 milk
Juice of 1 small lime
½ cup fresh parsley
Salt and freshly ground black pepper to taste