Sriracha Chicken Soup
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
62
Spice
41
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 large
Tomatoes2 cups
Carrot (chopped)1.5 tsps
Ground Cinnamon1
Salt5 cloves
Garlic1 tbsp
Vegetable Oil (to taste)1.5 cups
Water2 cups
Cooked Chicken (shredded)Directions:
1
Preheat an oven to 500 degrees F (260 degrees C)
2
Line a baking sheet with aluminum foil
3
Roast tomatoes in preheated oven on the prepared baking sheet until completely softened, about 25 minutes
4
Transfer tomatoes to a cutting board to cool
5
Spread chopped carrot onto the prepared baking sheet; season with a pinch of cinnamon and salt
6
Roast carrots in preheated oven until tender, about 25 minutes
7
Heat a large skillet over medium-high heat
8
Toast onion slices, garlic cloves, and jalapeno pepper in the skillet until beginning to char, 5 to 7 minutes
9
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
10
Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat
11
Stir pureed tomato mixture into the oil; cook and stir until the mixture thickens, about 5 minutes
12
Pour water into the pot; add chicken bouillon and stir
13
Bring liquid to a simmer, reduce heat to medium-low, and cook mixture, stirring occasionally, until the liquid reduces slightly, about 15 minutes
14
Stir chicken and black beans into the soup; bring again to a simmer and cook until beans are softened, about 15 minutes
15
Add carrots and cook to reheat the carrots, 2 to 3 minutes
16
Season soup with salt and pepper