Jerk Chicken Soup

Whether it’s raining cats and dogs, cold or snowing, or you are having just a fine day, you can make it cozy when enjoying a sumptuous bowl of soup.

These Jerk Chicken Soup recipes are delicious! It will give you some of that sweetness that you look forward to in a Jamaican-jerk-style dish. Pair that with a bit of heat from the seasonings and jalapeños and you’ve got yourself an amazingly tasty soup!

The best part? These recipes were easy to make and it is the perfect addition to a fix it up for dinner this week.

Jamaican Jerk Chicken Soup by Creme de la Crumb


  • 2 boneless and skinless chicken breasts
  • 1/4 teaspoon of garlic powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon of sugar
  • 1/4 teaspoon of paprika
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of crushed red pepper flakes
  • 1/8 teaspoon of ground nutmeg
  • 1/8 teaspoon of ground parsley
  • 3 cups of water
  • 1 tablespoon of chicken bouillon
  • 2 diced Roma tomatoes
  • 1/2 diced red pepper
  • 14-ounce of canned and diced green chiles
  • 2 tablespoons of a seeded jalapeno
  • 1/2 cup of diced white or yellow onion
  • 1 medium cooked and diced sweet potato
  • 1 cup of black beans
  • 1 cup of cooked brown or white rice
  • 1 teaspoon of paprika
  • 1 teaspoon of salt (or to taste)
  • 1/2 teaspoon of chili powder
  • 2 teaspoons of corn starch
  • 2 tablespoons of cold water


  1. In a small bowl, place all of the seasoning ingredients for the chicken and give it a good mix. 
  2. Spread the seasoning onto both sides of chicken breasts. If you have additional seasoning, reserve and add to soup broth. 
  3. Preheat a nonstick pan or skillet on medium heat, spray with cooking spray, and cook the chicken breasts for 4-5 minutes on each side or until cooked through. 
  4. Cut the chicken into 1-inch pieces and set aside.
  5. Pour the water and chicken bouillon into a medium or large pot and set to a boil over medium-high heat. Reduce to simmer. 
  6. Add the red peppers, tomatoes, jalapeños, green chiles, onion, beans, sweet potato, rice, and chicken. Cook for 5 minutes. 
  7. Add the salt, paprika, and chili powder then cook for at least 10 minutes. 
  8. Whisk the cornstarch and 2 tablespoons of cold water together in a small bowl until the corn starch is dissolved. Add the mixture to the soup and stir to fuse. Let it thicken for 5 minutes then serve.


  • Add jalapeno if desired for more kick!

Instant Pot Jamaican Jerk Chicken Soup by My Forking Life

This Jerk Chicken Soup is a tasty spin on traditional chicken soup. That’s because it is created with an authentic jerk seasoning like corn, beans, and sweet potato.

Have a taste of the Caribbean with this marvelous and savory soup.


  • 2 Tbsp of vegetable oil
  • 1.5 lbs of boneless and skinless chicken thighs
  • ¼ cup of jerk seasoning
  • 1 large chopped onion
  • 2 chopped green scallions
  • 1 chopped medium sweet potato
  • ½ chopped green pepper
  • 1 tsp of minced garlic
  • 1 14.5 oz of rinsed and drained red kidney beans
  • 1 14.5 oz of drained whole kernel corn
  • 4 cups of chicken broth separated
  • ½ cup of coconut milk
  • cilantro for garnish


  1. Wash and pat the chicken thighs dry. Pour the jerk seasoning over the chicken, making sure that the meat is well-coated.
  2. Set your instant pot to high-heat sauté. 
  3. Once it’s hot, add the vegetable oil. Place 2-3 pieces of chicken in the instant pot. Cook each side until it turns brown (about 2 minutes per side). Cook in batches until all the chicken thigh pieces have been turned brown. Set aside.
  4. Once all chicken pieces are set aside, add about ¼ cup of chicken broth to the bottom of the instant pot. Use a wooden spoon to scrape the brown bits on the bottom.
  5. Add yellow onion, minced garlic, green pepper, and green onions. Stir for about 3 minutes or until the onions are softened.
  6. Turn off the instant pot then add the sweet potato, corn, red kidney beans, and chicken broth. 
  7. Put the browned chicken thighs on top of the soup, ensuring that they are slightly submerged. Cover with lid and cook on high pressure for 15 minutes.
  8. Once the pressure cook cycle is finished, allow the soup to naturally release for 10 minutes, then release the remaining pressure.
  9. Once all pressure is released, open the lid then stir as the chicken is shredded. 
  10. Add the coconut milk. Season with salt and pepper and top with cilantro before serving.

Jerk Chicken Soup by Epicurious


  • 2 boneless skinless chicken breasts
  • 1/4 teaspoon of garlic powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of onion powder or onion flakes
  • 1/2 teaspoon of Cajun spice
  • salt
  • pepper
  • 3 cups of chicken stock
  • 2 diced tomatoes
  • 1/2 sauteed and diced red pepper
  • 14-ounce of diced green chiles
  • Susie’s hot sauce to taste
  • kale
  • 1/2 cup of diced and sauteed white or yellow onion
  • 1 medium diced sweet potato
  • 1 can of kidney beans
  • 1 teaspoon of Ghirardelli chocolate
  • 1 teaspoon of salt (or to taste)
  • 1/2 teaspoon of chili powder
  • 1/8 teaspoon of ground nutmeg
  • Cajun spice
  • coconut milk to thicken the soup at the end


  1. In a small bowl, put all of the seasoning ingredients for the chicken then mix to fuse.
  2. Spread the seasoning onto both sides of chicken breasts. Reserve some seasoning for the broth. 
  3. In a skillet, cook the chicken breasts for 4-5 minutes on each side or until thoroughly cooked (you can also bake it at 450 if thick). Cut the chicken into 1-inch pieces then set aside. 
  4. Add the chicken stock to a large pot and bring it to a boil over medium-high heat. Reduce to simmer. 
  5. Add the tomatoes, onion, red peppers, green chiles, beans, sweet potato, and Susie’s hot sauce then cook for 5 minutes. 
  6. Add more salt and chili powder then cook for 10 minutes longer. 
  7. Add the coconut milk and the cooked chicken. Leave it for five minutes before serving.

Easy Jerk Chicken Soup Recipe by

This jerk chicken soup recipe is ideal for that cold winter night while you are imagining the Caribbean. So much so that it breaks the mould of your usual chicken soup, thanks to the gentleness and heat of the jerk!


  • ½ diced sweet onion
  • 1 tbsp. of olive oil
  • 32 oz. of chicken broth
  • 2 chopped peeled carrot
  • 2 chopped celery stalks
  • ¾ cups of diced potatoes
  • 1 ½ cup of sliced whole mushrooms
  • 2 lbs. of bone-in chicken thighs
  • 2 bay leaves
  • 2 tsp. of Caribbean jerk seasoning
  • 1 tsp. of all-purpose seasoning


  1. Slice and cube the veggies and potatoes.
  2. Saute the onions in olive oil until they soften.
  3. Preheat a pot with the chicken broth over low heat and then add in the onion, vegetables and chicken, and seasonings.
  4. Cover and let it simmer for at least 40 minutes until the chicken is cooked and the vegetables are tender.
  5. Serve and enjoy!

Crock Pot Jamaican Jerk Chicken Soup by Flour on my Face

Crock Pot Jamaican Jerk Chicken Soup has all your beloved Jamaican Jerk Chicken flavors served up in a nice big bowl of soup. It is fine and spicy, with the striking flavors of the Caribbean from a Jamaican Jerk seasoning blend.


  • 1 ½ pound of boneless chicken, cut into strips
  • 3 tablespoons plus 1 teaspoon of Jamaican Jerk Seasoning
  • 1 tablespoon of olive oil
  • ¾ cup of diced onion
  • 1 tablespoon of minced garlic
  • 1 teaspoon of cumin
  • 1 teaspoon of ground black pepper
  • ½ teaspoon of salt
  • 6 cups of chicken broth
  • ¼ cup of long-grain white rice rinsed well
  • 1 can of black beans, rinsed well


  1. Toss the chicken strips with 3 tablespoons of Jamaican Jerk seasoning and then set aside.
  2. Heat the olive oil in a crockpot on the browning setting or a skillet on the stove.
  3. Add the seasoned chicken to the crockpot. Let it turn brown for about 3 minutes while tossing occasionally.
  4. Add the onion and bell pepper to the crockpot then toss it for about 3 minutes.
  5. Switch the setting of your crockpot to a slow cooker and set the timer to 3 hours. If you’re using a skillet, turn your crockpot slow cooker to low and carefully transfer all the contents of the skillet to the slow cooker, then proceed with the slow cooker directions below.
  6. Add salt and pepper, mince garlic, garlic, cumin, and a teaspoon of jerk seasoning to the slow cooker. Stir to combine.
  7. Add the chicken broth, cover with lid, and cook for three hours on low heat.
  8. After 3 hours, raise the heat to high then add the black beans and rice to the slow cooker.
  9. Cook for an additional hour or until the rice is tender.
  10. Serve and enjoy!

Instant Pot Jerk Chicken Soup for Weight Watchers by Life is Sweeter

If you like cooking a quick Instant Pot meal, then you are also in luck! This Weight Watcher’s recipe won’t frustrate you if you like big, bold flavors in your meals. 

The taste of jerk seasoning is just wonderful. It brings a lot to the plate, and trying it in a soup is a fabulous idea.

This Weight Watchers Instant Pot Jerk Chicken Soup will surely become your new favorite!


  • ¼ tsp of ground allspice
  • ¼ tsp of ground cayenne pepper
  • ½ tsp of ground ginger
  • ½ tsp of black pepper
  • 1 lb. of skinless chicken breast cut into one-inch cubes
  • 1 clove of minced garlic
  • 1 medium chopped onion
  • 1 can of drained diced tomatoes with green chilies
  • 1 can of drained and rinsed black beans
  • 5 cups of fat-free chicken broth
  • ½ tbsp. of salt
  • Fresh lime–squeezed or 
  • 2 tbsp. of cilantro for serving


  1. Put allspice, cayenne pepper, ginger, garlic salt, and pepper in your pressure cooker pot and mix all the spices.
  2. Add the chicken breast cubes in the spice bowl and coat the chicken in the spices.
  3. Let the chicken sit in the bowl for around 15 minutes until it gets nice and marinated.
  4. Add the onion, garlic, black beans, tomatoes, and chicken broth to the pot with the coated chicken cubes.
  5. Stir all the ingredients.
  6. Set your Instant Pot to manual and let it cook for 15 minutes. Serve and enjoy!

Jerk Chicken Soup by CookPad


  • 5 small boneless and skinless chicken thighs
  • 1 small sweet potato
  • 3/4 yellow onion
  • Drizzle of olive oil
  • 1/4 green pepper
  • A spoonful of minced garlic
  • Jamaican jerk seasoning
  • Garlic salt
  • 6 cups of chicken broth
  • 8 cups of water
  • 1/2 cup of coconut milk (unsweetened)
  • Can of red kidney beans, drained
  • 8.5 oz can of whole kernel corn, drained
  • 1/2 tsp of Black pepper
  • 1 cube of bouillon


  1. Combine 8 cups of water, 6 cups of chicken broth, 1/2 cup of coconut milk, a cube of bouillon, 1/2 tsp of black pepper, and 3-5 shakes of jerk seasoning into a pot then set it to boil.
  2. While waiting for the broth to boil, start rinsing off the chicken and pat dry. Sprinkle some garlic, salt, and a generous amount of jerk seasoning onto the chicken. Turn to the other side then repeat the procedure.
  3. Once the mixture is boiling on a medium to medium-high heat, add the chicken, beans, and corn. Partially cover and let it cook for 20 minutes.
  4. While the chicken is cooking, drizzle some olive oil onto the pan and put it on medium heat.
  5. Dice the onion and green pepper then add it to the pan. Spoon a clove of garlic into the mixture. Peel and dice the sweet potato then add it to the pan while stirring them occasionally.
  6. Once the 20-minute is up, add the vegetable mixture and remove the chicken onto a cutting board.
  7. Shred the chicken then put it back to the pot. Add several more shakes of jerk seasoning to the pot.
  8. Let it cook on medium heat for about 20 minutes while partially covered. Serve and enjoy!

Jerk Chicken Stew by Tablespoon

A quick DIY jerk seasoning blend is the base for this simple take on the classic Jamaican recipe. Habanero peppers turn up the spice level of this amazingly flavorful stew.


  • 5 habanero peppers
  • 2 tablespoons of fresh thyme
  • 1 bunch of green onions
  • 2 tablespoons of ground allspice
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground black pepper
  • 1 teaspoon of ground nutmeg
  • 3-4 tablespoons of olive oil
  • 2 pounds of chicken legs, parted into drumsticks and thighs
  • 4 carrots, cut into 1-inch per piece
  • 1 chopped onion
  • 4 ribs celery, cut into 1-inch per piece
  • 3 minced garlic cloves
  • 2 tablespoons of flour
  • 1/2 cup of vinegar
  • 1 cup of beer
  • 5 cups of water
  • 2 large diced sweet potatoes


  1. Put the habaneros, green onions, spices, and thyme in the food processor. Add 1-2 tablespoons of olive oil and make a paste. This will serve as your jerk chicken rub.
  2. Preheat 2-3 tablespoons of olive oil in a skillet over medium-high heat. Brown the chicken on all sides in two batches before taking them out.
  3. Add the carrots, onion, and celery to the pan and saute them for 3 minutes. Add the garlic and cook for another minute.
  4. Add the flour and stir it to mix in well, lowering the heat to medium if necessary. Cook for a minute while stirring.
  5. Add the jerk paste and mix. Cook for 1 minute more.
  6. Add the vinegar, beer, and water to the pan and scrape the bottom of the pan to include any browned bits into the sauce. 
  7. Add the chicken and potatoes. Simmer for an hour until potatoes become tender. Serve over rice.

Note: Be sure to remove the seeds out of the habaneros if you’re not into ultra-spicy dishes. If you remove the seeds out, this recipe will be cooked in medium heat, but if you leave them in it will be very hot.

Jerk Spiced Chicken and Vegetable Soup by Evening Standard

This hearty bowl of soup is exploding with goodness. Create your own jerk seasoning at home, store it in an airtight container so it will last for up to six months. This is excellent with all meats, vegetables, stews, and soups.

Ingredients For the Jerk Seasoning

  • 1 tablespoon of onion powder
  • 1 tablespoon of garlic powder
  • 1/2 tablespoon of ground ginger
  • 1 tablespoon of dried thyme
  • ½ nutmeg, grated on a fine Microplane
  • 1 teaspoon of freshly ground white pepper
  • 1 teaspoon of freshly ground black pepper
  • ½ tablespoon of ground cinnamon
  • 1 tablespoon of the ground allspice
  • 1 tablespoon of smoked paprika
  • 1 teaspoon of cayenne pepper
  • 2 tablespoons of brown sugar

Ingredients For the Soup

  • 1 tablespoon of red pepper flakes
  • 1 finely diced onion
  • 3 minced fat garlic cloves
  • 1 tablespoon of tomato puree
  • ½ deseeded and finely diced red pepper
  • ½ deseeded and finely diced green pepper
  • ½ deseeded and finely diced yellow pepper
  • 1 peeled and diced medium potato
  • 1 peeled and diced medium carrot
  • 1-liter of chicken or vegetable stock
  • 1 teaspoon of dried oregano
  • ½ teaspoon of dried thyme
  • 2 corn on the cob
  • 400g of chopped cooked chicken
  • Large handful of finely chopped spinach
  • Himalayan pink salt
  • Freshly ground black pepper

To make the jerk seasoning

  • Combine all the seasoning ingredients into a large mortar, and crush them to a fine powder using a pestle. Place and store in a sealed jar for up to six months.

To make the soup

  1. Heat the oil in a large saucepan on medium heat and put in the onions and garlic. Sauté for around 5 minutes until it becomes soft.
  2. Add the tomato puree, diced peppers, and a tablespoon (or more) of your jerk seasoning mix then cook it for 2-3 minutes.
  3. Add in the potato and carrot and stir well in. Pour in the stock and sprinkle over with oregano and thyme.
  4. Cut each corn into 4 or 5 pieces (depending on the size) then give them a quick rinse before adding them to the saucepan.
  5. Add the chicken, bring the soup to a boil, and then reduce the heat and simmer for 20-30 minutes.
  6. Add the chopped spinach and stir through. Taste the soup and adjust the seasoning if needed.
  7. Ladle into warmed bowls and serve it with crusty bread or a bowl of fluffy white rice.

Frozen Caribbean Jerk Chicken Soup

Tender chicken, carrots, sweet potatoes, and tomatoes in handcrafted chicken stock with white rice, traditional jerk seasoning, red beans, and a taste of molasses.


  • Chicken stock
  • Chicken meat
  • Sweet potatoes
  • Diced tomatoes
  • Red kidney beans
  • Parboiled long grain rice
  • Coconut milk
  • Onions
  • Molasses
  • Rice starch
  • Carrots
  • Garlic
  • Scallions
  • Tomato paste
  • Olive oil
  • Sea salt
  • Jalapeno peppers
  • Cilantro
  • Chicken fat
  • Ginger
  • Black pepper
  • Pepper sauce
  • Dried thyme
  • Cinnamon
  • Nutmeg
  • Ground allspice


  1. Thaw the frozen chicken in the fridge for about 24-36 hours at or below 40°F. 
  2. Heat it to 165°F as fast as possible by putting the pouches in a water bath, kept preferably around 180 -190°F. Another thing you can do is drain the thawed product into a double boiler while stirring constantly to avoid scalding.
  3. Serve and enjoy!


Jerk Chicken is an aromatic and flavorful grilled chicken recipe, representative to Jamaica.

 Caribbean jerk chicken is packed with flavor and a perfect amount of heat. This is thanks to the habaneros and allspice. And a well-seasoned chicken soup with a Jamaican jerk marinade that has an excellent balance of heat, sweet and savory is something you’ll want to make all year round!