This comforting soup combines tender chicken and fresh vegetables with a spicy twist that will warm you up from the inside out. Perfect for chilly days when you want a delicious meal with a little extra kick.
Start by heating 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 completely soft, which usually takes about 25 minutes. Once they’re cool enough to handle, peel off the skins and set the tomatoes aside.
Next, spread the chopped carrots on the same baking sheet and sprinkle them with a little cinnamon and salt. Roast these until they’re tender, about another 25 minutes.
While the carrots are roasting, warm up a large skillet over medium-high heat. Add the onion slices, garlic cloves, and jalapeño pepper, and cook them until they start to get a nice char, around 5 to 7 minutes.
Put the peeled tomatoes into a blender along with the toasted onion, garlic, jalapeño, some sriracha, and about 1 1/2 teaspoons of cinnamon. Blend everything until it’s smooth.
Heat some vegetable oil in a big pot over medium-high heat, then pour in the tomato mixture. Cook it, stirring often, until it thickens up a bit, which will take about 5 minutes.
Add water and chicken bouillon to the pot. Bring it to a simmer, then lower the heat and let it cook gently for about 15 minutes, stirring now and then so it reduces a little.
Finally, stir in the chicken and black beans, and let the soup simmer until the beans are soft, around 15 minutes. Toss the roasted carrots in at the end just to warm them through. Taste and season with salt and pepper before serving.
- Use bone-in chicken for richer broth and more flavor.
- Simmer the soup slowly to let the flavors deepen and meld together.
- Adjust the amount of sriracha to suit your preferred spice level.
This soup is the perfect blend of comforting warmth and bold spice. It’s easy to make and great for chilly days or when you need a little extra flavor in your meal. The sriracha adds a nice kick without overpowering the natural taste of the chicken and veggies.
Serve this soup hot with a side of crusty bread or warm tortillas. A sprinkle of fresh cilantro or green onions on top adds a fresh touch. For extra heartiness, add cooked rice or noodles before serving.
Let the soup cool completely before storing it in an airtight container. It will keep well in the fridge for up to 4 days. You can also freeze portions for up to 3 months—just thaw overnight in the fridge before reheating gently on the stove.
