Sriracha Chicken Soup Recipe

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 teaspoons ground cinnamon
• 1 tablespoon vegetable oil, or to taste
• 1 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

Directions

1. Preheat your oven to 500F (260C). Line a baking sheet with aluminum foil.
2. Place the tomatoes on the prepared baking sheet and roast them in the preheated oven for about 25 minutes, until they are completely softened. Once roasted, transfer the tomatoes to a cutting board and let them cool.
3. Spread the chopped carrots onto another section of the baking sheet, and season with a pinch of cinnamon and salt. Roast the carrots in the oven for around 25 minutes until tender.
4. While the vegetables roast, heat a large skillet over medium-high heat. Toast the sliced red onion, garlic cloves, and jalapeno pepper in the skillet for about 5-7 minutes, until they begin to char slightly.
5. Peel the cooled tomatoes and place them in a blender. Add the toasted onion, garlic, jalapeno pepper, Sriracha sauce, and 1 teaspoons of cinnamon. Puree the mixture until smooth.
6. Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat. Once the oil is hot, add the pureed tomato mixture to the pot and cook, stirring constantly, for about 5 minutes until the mixture thickens.
7. Pour the water into the pot, then add the chicken bouillon cube. Stir well to combine, and bring the liquid to a simmer. Reduce the heat to medium-low and let the soup cook, stirring occasionally, for about 15 minutes until the liquid has reduced slightly.
8. Add the shredded chicken and black beans to the soup. Bring the mixture to a simmer again, and cook for about 15 minutes until the beans are softened and the soup is hot.
9. Add the roasted carrots to the pot and cook for an additional 2-3 minutes to reheat the carrots.
10. Season the soup with salt and pepper to taste. Serve hot and enjoy!

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.