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Spicy Sriracha Chicken Soup
Spicy Sriracha Chicken Soup
Main CourseReader rated

Spicy Sriracha Chicken Soup

★★★★★ 4.8 (15 reviews)

This soup is the perfect way to warm up on a chilly day, combining bold flavors with a spicy kick. It’s easy to make and packed with comforting ingredients that will satisfy your cravings.

◷1 hr 50 minTotal Time
♜4Servings
▥HardDifficulty
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Ingredients

4servings

Instructions

1

Roast and Peel Tomatoes

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 super soft, about 25 minutes. Once they're cool enough to handle, peel off the skins and set the tomatoes aside.

2

Roast Carrots with Spices

Next, 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.

3

Saut Aromatics

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.

4

Blend Sauce Ingredients

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.

5

Cook Tomato Sauce

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.

6

Simmer broth gently

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.

7

Simmer and Season Soup

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.

Why You’ll Love This Recipe

This soup is full of bold flavors that warm you up from the inside out. The spicy kick from the sriracha pairs perfectly with the comforting broth and tender chicken. It’s a quick and satisfying meal that’s great for chilly days or when you want something with a little heat.

Serving Suggestions

Serve this soup with a side of steamed rice or crusty bread to soak up the flavorful broth. Garnish with fresh cilantro, sliced green onions, or a squeeze of lime for an extra burst of freshness. A dollop of sour cream or yogurt can help balance the heat if desired.

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the chicken tender. This soup can also be frozen for up to 2 months—just thaw overnight in the fridge before reheating.

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