Spicy Chicken Soup with a Kick!

Ingredients

• 2 ripe tomatoes, large in size
• 2 cups of finely chopped carrots
• A hint of ground cinnamon, or adjust to your liking
• A pinch of salt, for seasoning
• Sliced red onions for added flavor
• 5 cloves of garlic, minced
• 1 whole fresh jalapeno pepper
• 3 tablespoons of zesty Sriracha hot chile sauce, or adjust according to your spice preference
• 1 and a half teaspoons of aromatic cinnamon powder
• A splash of vegetable oil, or as needed
• 1 and a half cups of water for the base
• 1 cube of chicken bouillon, adjust to taste
• 2 cups of tender shredded chicken
• 1 can (15 ounces) of black beans, rinsed and ready
• Season with salt and freshly ground black pepper to taste

Step 1

Begin by preheating your oven to 500 degrees F (260 degrees C) and grab a baking sheet, which you'll line with aluminum foil for easy cleanup later.

Step 2

Place the vibrant tomatoes on the foil-lined sheet and allow them to roast in the hot oven until they are perfectly softened, which should take around 25 minutes. After roasting, let the tomatoes cool on a cutting board.

Step 3

Now, it's time for the carrots to take the stage. Spread the chopped carrots on the same baking sheet, and to enhance their flavor, sprinkle them with a touch of cinnamon and salt. Roast the carrots until they are tender and caramelized, about 25 minutes.

Step 4

Meanwhile, in a large skillet over medium-high heat, toast the onion slices, garlic cloves, and jalapeno pepper until they start to develop a lovely char, which should take about 5 to 7 minutes.

Step 5

Once the tomatoes have cooled, peel them and place them in a blender. Add in the toasted onion, garlic, jalapeno pepper, a splash of Sriracha chili sauce, and a hint of cinnamon. Blend everything into a velvety smooth puree.

Step 6

In a large stockpot or Dutch oven over medium-high heat, warm up some vegetable oil. Pour in the luscious tomato puree and cook it down until it thickens, which should take around 5 minutes.

Step 7

Next, pour water into the pot and sprinkle in some chicken bouillon. Let the mixture simmer gently, stirring occasionally, until it slightly reduces, around 15 minutes.

Step 8

Introduce the chicken and black beans into the flavorful soup and let everything simmer until the beans are tender, approximately 15 minutes. Lastly, add the roasted carrots back into the pot to warm through for 2 to 3 minutes. Season the soup to perfection with salt and pepper before serving.