For an extra layer of flavor, consider adding a squeeze of fresh lime juice just before serving. If you prefer a milder soup, reduce the amount of Sriracha or remove the seeds from the jalapeño pepper before toasting. Feel free to experiment with other vegetables, such as corn or bell peppers, to customize the soup to your liking. For a vegetarian version, substitute vegetable broth for the water and bouillon, and omit the chicken. Consider adding tofu or tempeh for protein.
Sriracha Chicken Soup
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PREP TIME20 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME1 hrs 50 mins
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SERVING6 People
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VIEWS9
Embark on a culinary adventure with this vibrant Sriracha Chicken Soup. A delightful fusion of heat and subtle sweetness creates a comforting and invigorating experience, perfect for warming you from the inside out on a cool evening.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol37 mg
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Fiber8 g
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Protein17 g
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Saturated Fat2 g
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Sodium846 mg
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Sugar4 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 500°F (260°C). Line a baking sheet with aluminum foil. (Prep time: 5 minutes)
02
StepRoast the tomatoes on the prepared baking sheet until completely softened and slightly blistered. (Roasting time: approximately 25 minutes). Transfer the tomatoes to a cutting board and allow them to cool slightly.
03
StepSpread the chopped carrots onto the baking sheet. Season with a pinch of cinnamon and a pinch of salt. (Prep time: 2 minutes)
04
StepRoast the carrots in the preheated oven until they are tender. (Roasting time: approximately 25 minutes)
05
StepHeat a large skillet over medium-high heat. Toast the sliced red onion, garlic cloves, and jalapeño pepper in the skillet until they begin to char and release their aromas. (Toasting time: 5-7 minutes)
06
StepOnce the tomatoes have cooled, peel them. Place the peeled tomatoes in a blender along with the toasted onion, garlic, jalapeño pepper, Sriracha chile sauce, and 1 1/2 teaspoons of cinnamon. Puree until smooth. (Prep time: 10 minutes)
07
StepHeat the vegetable oil in a large stockpot or Dutch oven over medium-high heat. Stir the pureed tomato mixture into the oil. Cook and stir until the mixture thickens and deepens in color. (Cooking time: approximately 5 minutes)
08
StepPour the water into the pot. Add the chicken bouillon cube and stir until dissolved. Bring the liquid to a simmer, then reduce the heat to medium-low. Cook the mixture, stirring occasionally, until the liquid reduces slightly and the flavors meld together. (Simmering time: approximately 15 minutes)
09
StepStir in the shredded chicken and black beans. Bring the soup back to a simmer and cook until the beans are softened and heated through. (Simmering time: approximately 15 minutes). Add the roasted carrots and cook just until they are reheated. (Reheating time: 2-3 minutes). Season the soup with salt and freshly ground black pepper to taste.
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Jennifer Dickinson
Jun 27, 2025The roasting of the vegetables really adds a depth of flavor to this soup.
Sheridan Roberts
Jun 24, 2025Easy to make and so flavorful. Great weeknight meal!
Beatrice West
Jun 18, 2025Very versatile recipe. It's easy to change ingredients according to your liking.
Madilyn Koss
Jun 12, 2025Next time, I will try adding some corn for sweetness.
Kaylah Streich
Jun 12, 2025I added a can of diced tomatoes for extra body, and it was delicious.
Mallie Lindgren
Jun 11, 2025I found it a bit too spicy for my taste, but I just added a little honey to balance it out.
Osvaldo Batzwilderman
Jun 11, 2025My family loved this! I'll definitely be making it again.
Zelma Herzog
Jun 7, 2025This soup is amazing! The perfect balance of sweet and spicy.