Caribbean Chicken Soup
This easy chicken soup has a tropical flair with coconut, lime, and hot sauce. Thickened with cornbread and sweet corn, it's a cozy way to channel an island vacation in the heart of winter.
Ingredients
For the Caribbean Chicken Soup
- 3 tbsp canola oil
- 1 onion diced
- 2 ribs celery diced
- 4 carrots diced
- 1 red bell pepper diced
- 5 teaspoons minced garlic
- 2 tbsp minced fresh ginger or 1 tsp dried ginger
- 2 tsp coriander
- 1/2 tsp allspice
- 12 cups (3 qts) chicken stock
- 1 (10 oz) bag of frozen sweet corn
- 1 cup shredded coconut
- 1 (14.5 oz) can coconut milk
- 8 dashes hot sauce like the Mexican-style Valentina or Texas Pete
- Juice from 3 fresh limes
- 2 cups diced chicken meat great for leftovers or use a rotisserie chicken
- 1 bunch fresh cilantro chopped
- Salt & pepper to taste
For Serving (Optional)
- 1 box Jiffy cornbread prepared according to package directions uses 1/3 cup milk + 1 egg OR Homemade buttermilk cornbread
- 3 green onions chopped (both white and green parts)
Instructions
- In a large soup pot, add the oil and bring to temperature over medium-high heat.
- Add the diced onion, celery, carrots, and bell pepper and saute until the onions are translucent, about 5 minutes.
- Add the minced garlic, ginger, coriander and allspice and stir into the veggies for 30 seconds or until fragrant. Pour in the chicken stock and stir.
- Add the entire bag of frozen corn and the shredded coconut, stir. Bring the soup to a boil and then reduce the heat to medium-low. Simmer the soup for 20 minutes.
- Add the coconut milk, hot sauce, and lime juice. Stir.
- Finally, add the delicate chopped chicken and fresh cilantro. Sprinkle in a pinch of salt and pepper and simmer for 5 minutes to warm the chicken through.
- To serve, we love to crumble one cornbread muffin into each soup bowl. Ladle the hot soup over the top and garnish with a sprinkle of chopped fresh green onions. Alternatively, serve the cornbread as a side for the brothy soup.