Sriracha Chicken Soup

This is a great soup for a chilly night! The spice and sweetness work together to warm you right up.

Step: 1

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

Step: 2

Roast tomatoes in preheated oven on the prepared baking sheet until completely softened, about 25 minutes. Transfer tomatoes to a cutting board to cool.

Step: 3

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

Step: 4

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

Step: 5

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.

Step: 6

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.

Step: 7

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.

Step: 8

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.

Step: 9

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.

Per Serving: 230 calories; protein 17.2g; carbohydrates 21.6g; fat 8.6g; cholesterol 36.5mg; sodium 846.1mg.