Sriracha Chicken Soup recipe

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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

Nutrition Info

230.4 calories
carbohydrate: 21.6 g
cholesterol: 36.5 mg
fat: 8.6 g
fiber: 7.7 g
protein: 17.2 g
saturatedFat: 2.1 g
servingSize: -
sodium: 846.1 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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, about 25 minutes. Transfer tomatoes to a cutting board to cool.

  3. Spread chopped carrot onto the prepared baking sheet, season with a pinch of cinnamon and salt.

  4. Roast carrots in preheated oven until tender, about 25 minutes.

  5. Heat a large skillet over medium-high heat. Toast onion slices, garlic cloves, and jalapeno pepper in the skillet until beginning to char, 5 to 7 minutes.

  6. Peel cooled tomatoes and put in a blender bowl, add onion, garlic, jalapeno pepper, Sriracha chile sauce, and 1 1/2 teaspoons cinnamon and puree until smooth.

  7. 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, about 5 minutes.

  8. Pour water into the pot, add chicken bouillon and stir. Bring liquid to a simmer, reduce heat to medium-low, and cook mixture, stirring occasionally, until the liquid reduces slightly, about 15 minutes.

  9. Stir chicken and black beans into the soup, bring again to a simmer and cook until beans are softened, about 15 minutes. Add carrots and cook to reheat the carrots, 2 to 3 minutes. Season soup with salt and pepper.

Recipe Yield

6 servings

Recipe Note

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

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