Caribbean Chicken Soup with Bananas
Experience a taste of the tropics with this vibrant Caribbean Chicken Soup with Bananas, a hearty and flavorful dish that blends the savory richness of tender chicken thighs, coconut milk, and warming spices with the unexpected sweetness of ripe bananas and plantains. Infused with aromatic cumin, turmeric, and a hint of allspice, this comforting soup is balanced by the tangy brightness of lime juice and the earthiness of sweet potatoes and carrots. Simmered to perfection, each bowl is a harmonious blend of savory, sweet, and spicy flavors, topped with fresh cilantro for a burst of freshness. Perfect for a cozy dinner or an adventurous culinary exploration, this unique Caribbean-inspired recipe is a true celebration of vibrant flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skinless)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground allspice
- 0.25 teaspoon cayenne pepper (optional)
- 6 cups chicken broth
- 1 cup coconut milk
- 2 medium carrots, sliced into rounds
- 2 medium sweet potatoes, peeled and cubed
- 1 large plantain, peeled and sliced
- 2 medium ripe bananas, sliced
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large soup pot over medium heat.
Season the chicken thighs with salt and black pepper, then add them to the pot. Sear for 3-4 minutes on each side until golden brown. Remove and set aside.
In the same pot, add the diced onion, minced garlic, and grated ginger. Cook for 3-4 minutes until fragrant and softened.
Stir in the ground cumin, turmeric, allspice, and cayenne pepper (if using). Cook for another 1 minute to toast the spices.
Pour in the chicken broth and coconut milk, then return the chicken thighs to the pot. Bring the mixture to a simmer.
Add the carrots, sweet potatoes, and plantain. Cover and let the soup simmer for 30 minutes, or until the vegetables are tender and the chicken is cooked through.
Remove the chicken thighs from the pot. Shred the meat off the bones, discard the bones, and return the shredded chicken to the soup.
Add the sliced bananas and lime juice to the pot, stirring gently. Simmer for another 5 minutes.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh chopped cilantro. Serve hot.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 21.0 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1146 mg | 24% | |
*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.
