SRIRACHA CHICKEN SOUP
This is a great soup for a chilly night! The spice and sweetness work together to warm you right up.
Provided by ChelsEats
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 21.6 g, Cholesterol 36.5 mg, Fat 8.6 g, Fiber 7.7 g, Protein 17.2 g, SaturatedFat 2.1 g, Sodium 846.1 mg, Sugar 4.1 g
SPICY SRIRACHA CHICKEN SOUP
Make and share this Spicy Sriracha Chicken Soup recipe from Food.com.
Provided by elastigirl
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 184.1, Fat 8.4, SaturatedFat 1.7, Cholesterol 24.2, Sodium 55, Carbohydrate 17.1, Fiber 3.4, Sugar 2.9, Protein 11
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