Crock Pot Jerk Chicken Soup

Can't wait to share this SPICY and HOT Jerk Chicken Soup recipe!  It was originally a Weight Watchers recipe - but you know me, I always have to modify recipes to make them both easier and faster.

The original had a lot more combos of spices and was made with turkey...but mine still turned out yummy.  I will make a few modifications - so I'm sharing the modified-but-not-yet-tried version as I'm sure it will be better than my modified-first-try.

Crock Pot Jerk Chicken Soup
Serves 4: 5 PPV per serving

3 tsp McCormick Jerk Seasoning
1/2 tsp black pepper, divided
1/2 lb boneless skinless chicken breasts (I buy the large ones and it's about 2 pieces)

1 clove fresh garlic, minced
1 medium uncooked onion
1 medium uncooked red bell pepper
1 medium uncooked green bell pepper
1 regular can of diced tomatoes (undrained) (fire-roasted with chilies if you like the heat)
1 regular can of lower sodium black beans (rinsed and drained)
2 cups lower sodium chicken broth

1 cup water (if want more soupy / less hot)
2 tbsp fresh cilantro from my deck herb garden :)

Coat the 2 whole chicken breasts with 1 tsp Jerk Seasoning (more if you like heat).  Let sit for 15 minutes.

Meanwhile, chop up the 1 onion, 2 peppers, and garlic clove.

Spray or use 1 tsp Olive Oil in the bottom of the crock pot.  Place coated chicken breasts on the bottom, layer in the onion, then peppers, then garlic.  Dump in the black beans, then tomatoes, then chicken broth, then the remaining 1 tsp of Jerk Seasoning and pepper.

Cook on low 5-7 hours.  Shred the chicken before eating and let it sit for 5-10 minutes to soak up the brothy flavors. 

Garnish your bowl with fresh cilantro and enjoy!!!

If you want, you can add 1/2 cup rice 30 minutes before eating, but be sure to add the extra cup of water if you do that.  This will then be 7 PPV for the recipe.