Comforting Belize Chicken Soup Recipe

I recently got my second vaccination shot and I'm not going to lie, it hit me hard. I was out of commission for two full days and still feeling off the third.

I'm glad I did it, but that's not what this post is about. Today, I'm talking about chicken soup.

Not just any chicken soup. Belize chicken soup.

What's so special about this Belize chicken soup? I'm so glad you asked!

A few years ago my husband and I visited Ambergris Cay in Belize. Our flights and ferry ride over weren't the easiest and we had a few other complications with our travel that left us feeling pretty drained and kind of punky. Thankfully we had our whole vacation to relax and get our energy back.

That first night finding dinner was a challenge. Neither one of us knew what the food was like and we weren't looking for anything adventurous, yet.

We walked down the beach to this little beachfront cafe and decided to give it a chance. To say we enjoyed our meals there is an understatement because we went back 4 more times on our trip!

I ordered fish tacos, but my husband went for their chicken soup. I kid you not, he was a new man after eating that soup. His energy was back. His discomfort was gone. It was magical.

That ended up being his favorite meal of the entire trip. (Yes, he ordered it a couple more times and so did I!)

When we got home from that trip, we couldn't stop thinking about the soup and wanting to go back just for that soup. Since that wasn't an option, we started searching for recipes.

It took a little time, but I found this recipe on a blog a few months after our trip. I don't remember which blog I found it on, but the one below has our modifications to the soup to make it more like the one we had in Belize.

Before I got my second shot, I decided to make some of this soup knowing that I would want something comforting. I hope it brings you and your family as much comfort as it brings me and mine!

Belize Chicken Soup

• 3-4 chicken leg quarters
• 2 large onions, roughly chopped
• 6 cloves of garlic, roughly chopped
• Water to cover
  
• Up to 1 TBSP Malher consommé
• 1-2 habanero peppers, whole
• Cilantro, to taste
• 2-3 large carrots, roughly chopped
• 2 large potatoes, roughly chopped

Heat dutch oven over medium heat.
Brown the chicken in batches. (do thighs first) Return all chicken to pot.
Add onion & garlic. Sweat for 5 minutes.
Add water to cover. Add habanero, consommé,  and cilantro. Simmer for 15 minutes.
Add carrots and potatoes. Simmer for another 15 minutes.
Add more cilantro right before serving, if desired.
Serve with coconut rice.

Notes:
All of the ingredients should be roughly chopped. It's a chunky and hearty soup!

We use water, but chicken stock will also work.

Malher's comsommé can be purchased here. Yes, it MUST be this brand, otherwise it won't taste right. Yes, it's a big jar, but trust me, you'll use it all and if you need ideas just hit me up!

Stab the habanero a few times, but unless you like it Extremely spicy (like you can't taste anything else level spicy), don't cut it!

We use Yukon Golds, but any potato will work for this recipe.