You Jerk! Chicken Soup

This Jerk Chicken soup is UNREAL and it’s the perfect, colourful way to spice up a freezing winter night.


  • 3 boneless skinless chicken breasts
  • jerk chicken rub (I love Grace in mild or hot)
  • 3 peppers, chopped (I like to use a mix of colours!)
  • 2 jalapeños, seeded and chopped
  • 3 cups chicken broth
  • 1 cup chunky salsa (or 2 diced tomatos)
  • 1 can black beans
  • 1 can coconut milk
  • 2 cups pasta


  • Rub seasoning all over chicken and allow to marinate for a couple of hours.  When ready to cook, cook chicken breast in a hot pot with some PAM (I use the coconut oil spray) and cook 4 minutes on each side, until cooked through.  Remove from pot and cut into small pieces.
  • Add chicken broth to already hot pan and bring it to a boil.  After it’s boiled reduce to a simmer and add the salsa (or tomato), peppers, black beans and jalapeños.
  • Continue to cook on simmer for about 10 minutes.  I like to add in some pepper at this point as well.  After 10 minutes ad one 400 mL can of coconut milk and allow to simmer for another 5 minutes and add chicken.
  • If at this point you’d like to thicken your soup, just use 2 tsp of cornstarch with some warm water in a measuring cup, stir together and then add to soup to thicken, stirring constantly until the texture has changed.
  • Once thickened add noodles and serve!

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