Spicy Chicken Soup with a Kick!

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.