Sriracha Chicken Soup

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Description

This is a great soup for a chilly night! The spice and sweetness work together to warm you right up.

Ingredients

  • 2 large tomatoes
  • 2 cups chopped carrot
  • 1 pinch ground cinnamon, or more to taste
  • 1 pinch salt to taste
  • red onion, sliced
  • 5 cloves garlic
  • 1 fresh jalapeno pepper
  • 3 tablespoons Sriracha hot chile sauce, or to taste
  • 1 ½ teaspoons ground cinnamon
  • 1 tablespoon vegetable oil, or to taste
  • 1 ½ cups water
  • 1 cube chicken bouillon, or more to taste
  • 2 cups shredded cooked chicken
  • 1 (15 ounce) can black beans, rinsed and drained
  • salt and ground black pepper to taste

Instructions

  1. Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
  2. Roast tomatoes in preheated oven on the prepared baking sheet until completely softened
  3. about 25 minutes. Transfer tomatoes to a cutting board to cool.
  4. Spread chopped carrot onto the prepared baking sheet; season with a pinch of cinnamon and salt.
  5. Roast carrots in preheated oven until tender
  6. about 25 minutes.
  7. Heat a large skillet over medium-high heat. Toast onion slices
  8. garlic cloves
  9. and jalapeno pepper in the skillet until beginning to char
  10. 5 to 7 minutes.
  11. Peel cooled tomatoes and put in a blender bowl; add onion
  12. garlic
  13. jalapeno pepper
  14. Sriracha chile sauce
  15. and 1 1/2 teaspoons cinnamon and puree until smooth.
  16. Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat. Stir pureed tomato mixture into the oil; cook and stir until the mixture thickens
  17. about 5 minutes.
  18. Pour water into the pot; add chicken bouillon and stir. Bring liquid to a simmer
  19. reduce heat to medium-low
  20. and cook mixture
  21. stirring occasionally
  22. until the liquid reduces slightly
  23. about 15 minutes.
  24. Stir chicken and black beans into the soup; bring again to a simmer and cook until beans are softened
  25. about 15 minutes. Add carrots and cook to reheat the carrots
  26. 2 to 3 minutes. Season soup with salt and pepper.

Prep Time: 20 mins

Cook Time: 1 hr 30 mins

Total Time: 1 hr 50 mins

Servings: 6

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