Step 1
Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
Step 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.
Step 3
Spread chopped carrot onto the prepared baking sheet; season with a pinch of cinnamon and salt.
Step 4
Roast carrots in preheated oven until tender about 25 minutes.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.