Spicy Sriracha Chicken Soup Food

SRIRACHA CHICKEN SOUP

Steps:

• 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.

SPICY SRIRACHA CHICKEN SOUP

Steps:

• Heat oil in a soup pot on medium-high heat.
• Add onions, salt, cumin, sriracha, and garlic and saute until onions are soft.
• Add chicken and saute for a few minutes until the chicken starts to cook.
• Add water, caldo de tomate, frozen diced potatoes, frozen mixed vegetables, and the can of tomatoes, stir well and bring to a boil.
• Reduce heat and let simmer for 10 minutes.
• Bring back up to a boil and add dry pasta, and then boil for 9 minutes until pasta is tender.
• Add more salt and pepper to taste.