Sriracha Chicken Soup

1. 1

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

2. 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.

3. 3

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

4. 4

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

5. 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.

6. 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.

7. 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.

8. 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.

9. 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 · 4 servings · Values may vary.