Caribbean-Style Chicken Soup with Lime and Cilantro

Caribbean-Style Chicken Soup with Lime and Cilantro

A squeeze of lime, crisp radishes, and fresh cilantro add zing to this earthy soup.

Oxmoor House JUNE 2006

  • Yield: 8 cups
  • Cook time: 4 Hours
  • Prep time: 23 Minutes
  • Other: 10 Minutes


  • 3 bone-in chicken breasts, skinned
  • 3 bone-in chicken thighs, skinned
  • 1 tablespoon salt-free Caribbean rub (we tested with Spice Hunter)
  • 4 teaspoons vegetable oil
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 (32-ounce) container chicken broth
  • 1 tablespoon adobo sauce*
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup unsweetened coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons fresh lime juice
  • Hot cooked rice
  • Fresh cilantro
  • Thinly sliced radishes
  • Sour cream
  • Lime wedges


Sprinkle chicken evenly with Caribbean rub; set aside.

Heat 1 teaspoon oil in a medium skillet over medium-high heat; add onion and garlic. Cook 3 minutes or until tender. Transfer mixture to a 5-quart oval slow cooker using a slotted spoon. Heat remaining 3 teaspoons oil in skillet over medium-high heat; add chicken, and cook 6 to 8 minutes, or until browned, turning occasionally. Transfer chicken to slow cooker. Add 1 cup broth to skillet, scraping skillet to loosen browned bits. Pour over chicken. Add remaining broth, adobo sauce, and next 4 ingredients to slow cooker. Cover and cook on HIGH 1 hour. Decrease temperature to LOW, and cook 3 more hours.

Remove chicken from slow cooker, and cool 10 minutes. Remove chicken from bones, returning meat to slow cooker. Stir in lime juice. Serve soup over hot cooked rice; top with cilantro, radishes, and sour cream. Serve with lime wedges.

* We used adobo sauce from canned chipotle chiles in adobo sauce.


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Caribbean-Style Chicken Soup with Lime and Cilantro Recipe