Chicken Pepper Pot Soup

Warm up your kitchen with the vibrant flavors of Chicken Pepper Pot Soup, a soulful Caribbean-inspired dish that’s hearty, fragrant, and brimming with color. This one-pot wonder combines tender chicken, creamy coconut milk, and a vibrant medley of vegetables like bell peppers, carrots, and potatoes, enhanced by the fiery kick of a scotch bonnet pepper. Infused with allspice, thyme, and paprika, every spoonful delivers a symphony of spices that’ll awaken your taste buds. Finished with a touch of leafy greens like spinach or callaloo, this comforting soup is not only nourishing but also a feast for the senses. Perfect for weeknight dinners or gatherings, this easy-to-make recipe is packed with protein and wholesome ingredients, ready to serve in just over an hour. Ideal for anyone craving a rich, flavorful escape, Chicken Pepper Pot Soup is proof that bold spices and fresh ingredients make for an unforgettable meal.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 pieces chicken breasts (boneless, skinless)
• 2 tablespoons vegetable oil
• 1 piece onion (medium, chopped)
• 3 pieces garlic cloves (minced)
• 2 pieces bell peppers (assorted colors, diced)
• 1 piece scotch bonnet pepper (seeded and minced)
• 2 pieces carrots (sliced)
• 2 pieces celery stalks (diced)
• 3 pieces potatoes (peeled and cubed)
• 6 cups chicken broth
• 1 cup coconut milk
• 1 teaspoon thyme (dried)
• 1 teaspoon allspice (ground)
• 0.5 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon salt (adjust to taste)
• 2 cups spinach or callaloo (chopped)
• 3 pieces green onions (sliced thin)

Directions

Step 1

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

Step 2

Season the chicken breasts with a pinch of salt and black pepper. Sear them in the pot for 3-4 minutes per side until golden brown. Remove and set aside.

Step 3

In the same pot, add the chopped onion, garlic, and scotch bonnet pepper. Sauté until the onion is translucent and fragrant, about 3-5 minutes.

Step 4

Add the diced bell peppers, carrots, celery, and potatoes. Stir well and cook for an additional 5 minutes.

Step 5

Pour in the chicken broth and coconut milk. Stir in the thyme, allspice, paprika, and remaining black pepper and salt. Bring the mixture to a boil.

Step 6

Slice the chicken breasts into bite-sized pieces and return them to the pot. Reduce the heat to a simmer and cook for 25-30 minutes, until the chicken is cooked through and the vegetables are tender.

Step 7

Stir in the chopped spinach (or callaloo) and green onions. Cook for an additional 5 minutes until the greens are wilted.

Step 8

Taste and adjust the seasoning with more salt or spices, if needed. Remove from heat.

Step 9

Ladle the soup into bowls and serve hot, optionally garnished with extra green onions or fresh thyme.

Nutrition Facts

Serving size	(3487.6g)

Amount per serving	% Daily Value*
Calories	1630.1

Total Fat 42.5g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 295.8mg	0%
Sodium 6249.8mg	0%
Total Carbohydrate 168.5g	0%
Dietary Fiber 29.3g	0%
Total Sugars 51.0g
Protein 153.0g	0%

Vitamin D 45.2IU	0%
Calcium 678.0mg	0%
Iron 21.4mg	0%
Potassium 6997.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.9%

Protein: 36.7%

Carbs: 40.4%