Easy Caribbean-Style Hot Pepper Soup

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Step 1

If using fresh/frozen chicken thighs, you can brown them in a pan for extra flavour (optional).

Step 2

Add chicken to the slow cooker along with onion, garlic, ginger, carrots, squash, bell pepper, celery, and spices.

Step 3

Pour in stock, add Scotch bonnets (whole or chopped), thyme, and bay leaves.

Step 4

Cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender.

Step 5

About 30–45 minutes before serving, stir in the tinned black beans and lentils. This keeps them firm but heated through.

Step 6

Shred chicken into bite-sized pieces.

Step 7

Remove whole Scotch bonnets if you don’t want the extra fire.

Step 8

Squeeze in lime juice, season to taste, and garnish with fresh/frozen coriander if you like.