Sriracha is one of the hottest ingredients in the world of cooking right now — both in temperature and popularity. This spicy chili sauce is so versatile it can be used in practically any cuisine, but is generally used in Asian cooking.

For this recipe, Sriracha spices up a soup with rich Indian spices. Sweet potatoes and chicken balance out the spiciness, while kale and chickpeas add a little bit of textural variety.

If you don’t like a lot of spice, just add a dash of the Sriracha. If you like a lot of spice, add a few more.

Cooking your chicken and sweet potatoes ahead of time makes this crock pot soup ready after about 1-2 hours, on high. If you choose to put your ingredients in raw, chop up your chicken and cook the soup on low for 6-8 hours.

Sriracha and curry chicken soup

6 cups chicken stock
1 lbs cooked, shredded chicken
1 can chickpeas, drained
3 cups chopped kale
2 sweet potatoes, cubed and boiled
2 tablespoons curry powder
2 tablespoons Sriracha
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons of olive oil
Salt and pepper to taste

One of the best things about slowcooker soups is the simplicity of the prep: simply put all of your ingredients into the crock pot and stir. Cover and let simmer for the appropriate amount of time, and enjoy!