Sunday nights are always the dreadful "oh my God - I have to pack lunch for tomorrow" nights. Thank God for soups because with little changes in ingredients you have a brand new soup every time. Last night as I got ready to make soup, I started thinking - I eat Jerk Chicken, Jerk Chicken wings, Jerk Beans, why not Jerk Soup. For those who do not know what Jerk is, it is a special signature spice concoction used in Jamaican foods - very pungent, very spicy. However you can get different spice levels based on the brand of Jerk seasoning you buy. For instance, I have Buffalo Wild Wings Jerk Sauce and its sweeter than its spicy. In my soup, I used Juliana's Jerk Spice (http://www.tijulecompany.com/juliana.php).
Ingredients:
1 chicken tenderloin, poached
2 small cloves of garlic, finely chopped
1 inch ginger piece, chopped
1/2 green pepper, smal bite size pieces
1/2 red onion, finely chopped
1/2 cup frozen corn
1 stalk of celery, small bite size pieces
1/2 cup pinto beans, canned
2 tbsp jerk seasoning
4 cups of chicken broth (depending on how watery you like your soup) or vegetable broth
Chopped fresh cilantro
Lime juice
1. In a stockpot, boil water. Immerse the chicken tenderloin for about 3 to 5 minutes. When it turns white, remove and set aside. Chop into small pieces. Set aside. Reserve liquid.
2. In another stockpot, heat oil. Add the garlic. When fragrant, add onion and celery. Sautee until light brown and cooked down. Add the green pepper and corn and stir well. Let cook for a good 8 to 10 minutes while stirring.
3. Now add the jerk seasoning and give it a stir.
4. Add the broth and stir. Let come to a boil on low heat. You want the vegetables to simmer gently in the soup. Add the pinto beans. Cooking soup on high heat will cause the broth to evaporate and leave uncooked veggies. Add more broth depending on how soupy you want your soup.
You can add the chicken broth that we reserved from the poached chicken.
5. Add the cilantro and a squeeze of lime.
Serve hot.
Ingredients:
1 chicken tenderloin, poached
2 small cloves of garlic, finely chopped
1 inch ginger piece, chopped
1/2 green pepper, smal bite size pieces
1/2 red onion, finely chopped
1/2 cup frozen corn
1 stalk of celery, small bite size pieces
1/2 cup pinto beans, canned
2 tbsp jerk seasoning
4 cups of chicken broth (depending on how watery you like your soup) or vegetable broth
Chopped fresh cilantro
Lime juice
1. In a stockpot, boil water. Immerse the chicken tenderloin for about 3 to 5 minutes. When it turns white, remove and set aside. Chop into small pieces. Set aside. Reserve liquid.
2. In another stockpot, heat oil. Add the garlic. When fragrant, add onion and celery. Sautee until light brown and cooked down. Add the green pepper and corn and stir well. Let cook for a good 8 to 10 minutes while stirring.
3. Now add the jerk seasoning and give it a stir.
4. Add the broth and stir. Let come to a boil on low heat. You want the vegetables to simmer gently in the soup. Add the pinto beans. Cooking soup on high heat will cause the broth to evaporate and leave uncooked veggies. Add more broth depending on how soupy you want your soup.
You can add the chicken broth that we reserved from the poached chicken.
5. Add the cilantro and a squeeze of lime.
Serve hot.
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