This is a great soup for a chilly night! The spice and sweetness work together to warm you right up.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.

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  • 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 Facts

230 calories; 8.6 g total fat; 37 mg cholesterol; 846 mg sodium. 21.6 g carbohydrates; 17.2 g protein; Full Nutrition


Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/02/2017
I'm giving this a 5 star review because the combination of cinnamon and Sriracha is magical and you should make it and see for yourself. No go. Make this. Beyond that I only took the recipe as a suggestion as I had last minute notice that friend was to coming over the next night and I scrambled to throw something together to be ready for a dinner after work and after we went for a walk. I used raw chicken breasts cans of jalapeno diced tomatoes a can of diced green chilis a jug of chicken broth and threw everything together in a crock pot and cooked on high for three hours (to include raw diced carrots). Once the chicken was cooked I used "bear claws" to shred the chicken and add back to the pot and refrigerate over night. Since my carrot supply was woeful right before our walk I diced up some zucchini and threw that in the pot and let everything reheat as we walked for an hour or so. Upon our return I found my on the fly adaptations not enough on the soupy side of the house so cooked up a batch of rice so we had something a bit more filling to serve this over and make a "complete" meal while we sipped wine. Everything was fantastic and I will make this again. Don't let my severe adaptations sway you (or take encouragement and wing it yourself you'll be fine) as the star of this recipe is the flavor combination of the cinnamon and Sriracha (I use the brand "The Fix) it is an amazing combo and lends itself to adaptation and frequent consumption. Read More
(1)

Most helpful critical review

Rating: 4 stars
11/09/2018
I really enjoyed the sweet roasted carrots with the cinnamon flavor and how it was balanced by the spicy sriracha. Only change I made was to roast the tomatoes onions garlic and jalapeno all together at 425 (500 degrees always set off my smoke detectors). Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/02/2017
I'm giving this a 5 star review because the combination of cinnamon and Sriracha is magical and you should make it and see for yourself. No go. Make this. Beyond that I only took the recipe as a suggestion as I had last minute notice that friend was to coming over the next night and I scrambled to throw something together to be ready for a dinner after work and after we went for a walk. I used raw chicken breasts cans of jalapeno diced tomatoes a can of diced green chilis a jug of chicken broth and threw everything together in a crock pot and cooked on high for three hours (to include raw diced carrots). Once the chicken was cooked I used "bear claws" to shred the chicken and add back to the pot and refrigerate over night. Since my carrot supply was woeful right before our walk I diced up some zucchini and threw that in the pot and let everything reheat as we walked for an hour or so. Upon our return I found my on the fly adaptations not enough on the soupy side of the house so cooked up a batch of rice so we had something a bit more filling to serve this over and make a "complete" meal while we sipped wine. Everything was fantastic and I will make this again. Don't let my severe adaptations sway you (or take encouragement and wing it yourself you'll be fine) as the star of this recipe is the flavor combination of the cinnamon and Sriracha (I use the brand "The Fix) it is an amazing combo and lends itself to adaptation and frequent consumption. Read More
(1)
Rating: 4 stars
11/09/2018
I really enjoyed the sweet roasted carrots with the cinnamon flavor and how it was balanced by the spicy sriracha. Only change I made was to roast the tomatoes onions garlic and jalapeno all together at 425 (500 degrees always set off my smoke detectors). Read More
Rating: 5 stars
03/18/2019
Awesome soup with great flavor. Read More
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