1. Recipes

How to Make Sriracha Chicken Soup - A Step-by-Step Guide

There's nothing quite like a hot, steaming bowl of soup to warm you up on a chilly day, and this Sriracha Chicken Soup is the perfect way to do just that. With a spicy kick from the sriracha sauce and hearty chunks of tender chicken, this soup is sure to become a favorite in your household.

What sets this soup apart from other chicken soups is the addition of sriracha sauce, a popular condiment made from chili peppers, garlic, sugar, and vinegar. The sriracha adds a deliciously spicy ...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 30 mins
  • Total Time: 1 hr 50 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
  • Roast tomatoes in preheated oven on the prepared baking sheet until completely softened, about 25 minutes. Transfer tomatoes to a cutting board to cool.
  • Spread chopped carrot onto the prepared baking sheet; season with a pinch of cinnamon and salt.
  • Roast carrots in preheated oven until tender, about 25 minutes.
  • Heat a large skillet over medium-high heat. Toast onion slices, garlic cloves, and jalapeno pepper in the skillet until beginning to char, 5 to 7 minutes.
  • Peel cooled tomatoes and put in a blender bowl; add onion, garlic, jalapeno pepper, Sriracha chile sauce, and 1 1/2 teaspoons cinnamon and puree until smooth.
  • Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat. Stir pureed tomato mixture into the oil; cook and stir until the mixture thickens, about 5 minutes.
  • Pour water into the pot; add chicken bouillon and stir. Bring liquid to a simmer, reduce heat to medium-low, and cook mixture, stirring occasionally, until the liquid reduces slightly, about 15 minutes.
  • Stir chicken and black beans into the soup; bring again to a simmer and cook until beans are softened, about 15 minutes. Add carrots and cook to reheat the carrots, 2 to 3 minutes. Season soup with salt and pepper.

    • Nutrition

    230 cal.

    • Total Fat: 9g
    • Saturated Fat: 2g
    • Cholesterol: 37mg
    • Sodium: 846mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 8g
    • Total Sugars: 4g
    • Protein: 17g
    • Vitamin C: 16mg
    • Calcium: 67mg
    • Iron: 3mg
    • Potassium: 611mg

    Categories

    Spicy recipes
    Chicken recipes
    Soup recipes
    Asian recipes
    Sriracha recipes