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Sriracha Chicken Soup

Sriracha Chicken Soup


"This is a great soup for a chilly night! The spice and sweetness work together to warm you right up."
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1 h 50 m servings 230 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 846 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
  2. Roast tomatoes in preheated oven on the prepared baking sheet until completely softened, about 25 minutes. Transfer tomatoes to a cutting board to cool.
  3. Spread chopped carrot onto the prepared baking sheet; season with a pinch of cinnamon and salt.
  4. Roast carrots in preheated oven until tender, about 25 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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