Chicken Soup with Sriracha Kick

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

Step 1

Heat your oven to 500°F (260°C) and lining a baking sheet with foil. Toss the tomatoes on the sheet and roast them until they’re completely soft, which usually takes about 25 minutes. Once they’re cool enough to handle, peel off the skins and set the tomatoes aside.

Step 2

Spread the chopped carrots on the same baking sheet and sprinkle them with a little cinnamon and salt. Roast these until they’re tender, about another 25 minutes.

Step 3

While the carrots are roasting, warm up a large skillet over medium-high heat. Add the onion slices, garlic cloves, and jalapeño pepper, and cook them until they start to get a nice char, around 5 to 7 minutes.

Step 4

Put the peeled tomatoes into a blender along with the toasted onion, garlic, jalapeño, some sriracha, and about 1 1/2 teaspoons of cinnamon. Blend everything until it’s smooth.

Step 5

Heat some vegetable oil in a big pot over medium-high heat, then pour in the tomato mixture. Cook it, stirring often, until it thickens up a bit, which will take about 5 minutes.

Step 6

Add water and chicken bouillon to the pot. Bring it to a simmer, then lower the heat and let it cook gently for about 15 minutes, stirring now and then so it reduces a little.

Step 7

Finally, stir in the chicken and black beans, and let the soup simmer until the beans are soft, around 15 minutes. Toss the roasted carrots in at the end just to warm them through. Taste and season with salt and pepper before serving.