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.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
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)
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
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.
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.
Add the diced bell peppers, carrots, celery, and potatoes. Stir well and cook for an additional 5 minutes.
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.
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.
Stir in the chopped spinach (or callaloo) and green onions. Cook for an additional 5 minutes until the greens are wilted.
Taste and adjust the seasoning with more salt or spices, if needed. Remove from heat.
Ladle the soup into bowls and serve hot, optionally garnished with extra green onions or fresh thyme.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 957 mg | 42% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.1 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1084 mg | 23% | |
*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.
