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
Why You'll Love This Recipe
Expert Cooking Tips
- Adjust the sriracha amount to control the spiciness to your liking.
- Let the soup simmer gently to keep the chicken juicy and tender.
Step 1
Warm your oven to 500°F (260°C) and lining a baking sheet with foil. Toss the tomatoes on the sheet and roast them until they're super soft, about 25 minutes. Once they're cool enough to handle, peel off the skins and set the tomatoes aside.
Step 2
Spread the chopped carrots on the same baking sheet, sprinkle with a little cinnamon and salt, and roast until tender—this should take another 25 minutes or so.
Step 3
While the carrots are roasting, heat a large skillet over medium-high heat. Add the onion slices, garlic cloves, and jalapeño, cooking them until they start to char a bit, around 5 to 7 minutes. This will give the soup a nice smoky flavor.
Step 4
Once your tomatoes have cooled and peeled, pop them into a blender along with the toasted onion, garlic, jalapeño, Sriracha, and about 1 ½ teaspoons of cinnamon. Blend everything until it’s smooth.
Step 5
In a big pot or Dutch oven, warm the vegetable oil over medium-high heat. Pour in the blended tomato mixture and cook, stirring often, until it thickens slightly—this should take around 5 minutes.
Step 6
Add water and chicken bouillon to the pot, stir well, and bring it to a simmer. Turn the heat down to medium-low and let it cook for about 15 minutes, stirring occasionally, so the flavors can come together and the liquid reduces a bit.
Step 7
Finally, stir in the chicken and black beans, bring the soup back up to a simmer, and cook until the beans are nice and soft, about 15 minutes. Toss in the roasted carrots just long enough to warm them through, about 2 to 3 minutes. Taste and season with salt and pepper to your liking, then serve.
