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Jerk Chicken Soup

This recipe was inspired by
Laurie Feder of Austin, TX (USA).

Yield: one quart


2 Tbsp. olive oil
1/4 c. Spanish onion, diced
1/2 c. red sweet peppers, diced
1/2 c. yellow sweet peppers, diced
1 each roasted chicken, about 1 lb. raw, cooked, meat removed from bones and shredded
2 Tbsp. Caribbean Jerk seasoning
1 1/2 c. chicken broth, or water with chicken bouillon added
1 1/2 c. water
1/2 c. cooking sherry
1/2 c. BBQ sauce
1 c. frozen kernel corn
1/2 c. peanut butter
to taste hot sauce
to taste salt
as needed toasted flake coconut

In a 4-qt. saucepot, sauté the onions and peppers in the olive oil until they are translucent. Add the chicken, jerk seasoning, broth, water, and sherry. Bring to a boil, add the corn, reduce heat and simmer for about 45 minutes.

Stir in the peanut butter and simmer for an additional 15 minutes. Adjust seasoning.

Serve the soup garnished with the coconut, your favorite bread and ice-cold beer.