Sriracha Chicken Soup recipe
All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
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 caloriescarbohydrate: 21.6 gcholesterol: 36.5 mgfat: 8.6 gfiber: 7.7 gprotein: 17.2 gsaturatedFat: 2.1 gservingSize: -sodium: 846.1 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Sriracha Chicken Soup
Directions
-
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 onto 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.