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Belizean Black Soup (Chimole)

A deep, smoky, comforting Belizean black soup made with chicken, potatoes, herbs, and black recado. This classic dish—also called chimole or black dinner—is rich, warm, and simple to prepare, even for beginners.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Dinner, Lunch, Soup
Cuisine: Belizean, Central American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Broth
  • 3-4 lbs chicken pieces drumsticks, thighs, or whole cut-up
  • 8 cups water
  • 1 tablespoon chicken bouillon
  • 1 tablespoon all-purpose seasoning
  • 1 teaspoon black pepper
Black Recado Mix
  • 1/4 cup black recado paste
  • 1/4 cup warm water for dissolving recado
Vegetables & Herbs
  • 1.5 lbs potatoes cut in halves
  • 1/4 cup chopped onion
  • 3 cloves garlic chopped
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped culantro optional but traditional
Flavor Boosters
  • 1 packet chicken noodle soup mix
  • 1 can pickled jalapeños use juice + slices optional
  • 4-6 hard boiled eggs optional but traditional

Equipment

  • Large soup pot
  • Mixing bowl
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

Dissolve the Black Recado
  1. Add the black recado paste to a bowl. Mix with warm water until completely smooth.
Season and Brown the Chicken
  1. Heat a little oil in a large pot over medium heat. Add chicken, bouillon, all-purpose seasoning, and black pepper. Brown lightly for deeper flavor.
Add Water and Recado
  1. Pour 8 cups of water into the pot. Stir in the dissolved recado until the broth turns dark and smooth.
Add Vegetables & Herbs
  1. Add potatoes, onion, garlic, chicken noodle soup mix, cilantro, and culantro. Stir to combine.
Add Jalapeño Juice
  1. Pour in 2–3 tablespoons of pickled jalapeño juice. Add sliced jalapeños only if you want extra heat.
Simmer Slowly
  1. Reduce heat and simmer the soup for 40–45 minutes, until the chicken is tender and the broth is rich.
Optional Eggs
  1. Add hard-boiled eggs during the last 10 minutes so they absorb flavor.
Rest and Serve
  1. Turn off the heat and let the soup rest for 10 minutes before serving.

Notes

  • Mix the recado well to avoid lumps in the broth.
  • Browning the chicken makes the soup richer.
  • Add more water for a lighter broth or more recado for deeper color.
  • Serve with rice or corn tortillas for a full Belizean-style meal.