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Sriracha Chicken Soup
Sriracha Chicken Soup
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Spicy chicken and black bean soup with roasted tomatoes and carrots, perfect for a cozy night - a flavorful blend of warmth and sweetness!
Ingredients:
  • 2 large tomatoes
  • 2 cups chopped carrot
  • 1 pinch ground cinnamon, or more to taste
  • red onion, sliced
  • 5 cloves garlic
  • 1 fresh jalapeno pepper
  • 3 tablespoons Sriracha hot chile sauce, or to taste
  • 1.5 teaspoons ground cinnamon
  • 1 tablespoon vegetable oil, or to taste
  • 1.5 cups water
  • 1 cube chicken bouillon, or more to taste
  • 2 cups shredded cooked chicken
  • 1 (15 ounce) can black beans, rinsed and drained
Instructions:
  • Preheat your oven to a toasty 500 degrees F (260 degrees C) and line a baking sheet with aluminum foil for easy cleanup.
  • Place tomatoes in a preheated oven on a lined baking sheet until they're completely softened, approximately 25 minutes. Then, move the tomatoes to a cutting board to cool.
  • Distribute the chopped carrot evenly on the baking sheet and generously season with a pinch of cinnamon and salt for a flavorful touch.
  • Roast carrots in a hot oven until perfectly tender, for around 25 minutes.
  • In a hot skillet, lightly char onion slices, garlic cloves, and jalapeno pepper for 5 to 7 minutes.
  • Peel the cooled tomatoes and place them in a blender along with onion, garlic, jalapeno pepper, Sriracha chili sauce, and 1 1/2 teaspoons of cinnamon. Blend until smooth.
  • In a large stockpot or Dutch oven over medium-high heat, heat vegetable oil. Add pureed tomato mixture and cook, stirring, until thickened, about 5 minutes.
  • Fill the pot with water, then add chicken bouillon and stir until dissolved. Bring to a gentle simmer, lower the heat to medium-low, and cook, stirring occasionally, until the liquid thickens slightly, around 15 minutes.
  • Combine the chicken and black beans into the simmering soup and cook until beans are soft, approximately 15 minutes. Add carrots and cook for an additional 2-3 minutes to warm them through. Season the soup with salt and pepper to taste.

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