Sriracha Chicken Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

Ingredients for - Sriracha Chicken Soup

1. Tomatoes - 2 large
2. Chopped carrot - 2 cups
3. Ground cinnamon, or more to taste - 1 pinch
4. Salt to taste - 1 pinch
5. Red onion, sliced - 1 pinch
6. Garlic - 5 cloves
7. Fresh jalapeno pepper - 1
8. Sriracha hot chile sauce, or to taste - 3 tablespoons
9. Ground cinnamon - 1 ½ teaspoons
10. Vegetable oil, or to taste - 1 tablespoon
11. Water - 1 ½ cups
12. Chicken bouillon, or more to taste - 1 cube
13. Shredded cooked chicken - 2 cups
14. Black beans, rinsed and drained - 1 (15 ounce) can
15. Salt and ground black pepper to taste - 1 (15 ounce) can

How to cook deliciously - Sriracha Chicken Soup

1. Stage

Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.

2. Stage

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. Stage

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

4. Stage

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

5. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.