sriracha chicken soup

Ingredients

• Servings: 6
• 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 1/2 teaspoons ground cinnamon
• 1 tablespoon vegetable oil, or to taste
• 1 1/2 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• preheat an oven to 500 degrees f (260 degrees c). line a baking sheet with aluminum foil.
• roast tomatoes in preheated oven on the prepared baking sheet until completely softened, about 25 minutes. transfer tomatoes to a cutting board to cool.
• spread chopped carrot the prepared baking sheet; season with a pinch of cinnamon and salt.
• roast carrots in preheated oven until tender, about 25 minutes.
• 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.
• 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.
• 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.
• 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.
• 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.