Flavorful Sriracha Chicken Broth

Ingredients 0/15

Step 1

Gently heat your oven to 500°F and lining a baking sheet with foil. Toss the tomatoes on the sheet and roast them until they’re completely soft, about 25 minutes. Once they’ve cooled a bit, peel off the skins and set them aside. Next, spread the chopped carrots on the same baking sheet, sprinkle with a little cinnamon and salt, and roast until tender, which should take another 25 minutes.

Step 2

While the carrots are roasting, warm up a large skillet over medium-high heat. Add the onion slices, garlic cloves, and jalapeño, cooking them until they start to char and get some color, around 5 to 7 minutes. Put the peeled tomatoes, charred veggies, Sriracha, and cinnamon into a blender and puree everything until smooth.

Step 3

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 a bit, about 5 minutes. Add water and chicken bouillon, stir it all together, and bring it to a gentle simmer. Lower the heat and let it cook for about 15 minutes, stirring now and then so it reduces slightly.

Step 4

Finally, stir in the chicken and black beans, bring the soup back to a simmer, and cook until the beans are tender, around 15 minutes. Add the roasted carrots at the end just to warm them through, then season the soup with salt and pepper to taste. Serve and enjoy!