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Creamy Tikka Masala Soup
Ready for an easy-to-make dish that’s BIG actually HUGE on flavor?
‘Masala’ means a mixture of spices, and you will absolutely love this aromatic and comforting soup.
I completely ADORE Chicken Tikka Masala. My 15-year-old daughter has recently developed a genuine love for Indian food, so we occasionally stop at a favorite restaurant together when we’re out and about. I enjoy trying different things each time, and I love that Syd is branching out and becoming open and eager to try new (to her) foods.
This masala soup was created one afternoon when I was craving Chicken Tika Masala and had a bunch of leftover cooked chicken in the fridge. Most of these ingredients are basic items that I often have on hand, so this is a good way to quickly use up that leftover chicken or turkey meat with a much different flavor profile than our typical soups.
While I understand this isn’t a traditional preparation for chicken masala (being that it’s soup), I HIGHLY recommend that you try this out if you enjoy soup + masala spice and flavors as I do!
I’m in love with the high protein + flavorful spices here! Loads of cozy, complex flavors, and variety happening in this pot.
I make soup quite often for many reasons, but especially because it’s very satisfying, nourishing, and an economical choice for our large family.
Hope you enjoy it too! â¤
Soup always tastes even better the next day. This soup stays great refrigerated for 3 days or frozen for up to 2 months.
Garam Masala is a spice mix that is used in many popular Indian dishes. The ingredients and preparation of the spices differ from region to region. I purchased this spice mix from my local grocery store, but there are lots of recipes online to make your own mix as well.
ðŸ–Try this with our Homemade Bone Broth Recipe.
6 servings
Ingredients:
- 1 Tbsp unrefined coconut oil
- 1 large onion, diced
- 4 garlic cloves, pressed or grated
- 1 Tbsp garam masala spice mix
- 1 tsp ground ginger, or 1 Tbsp grated fresh ginger
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp chili flakes
- 2 cups chicken bone broth
- 1 x 28 oz can crushed tomatoes
- 1 x 14 oz can full-fat unsweetened coconut milk
- sea salt and ground pepper, to taste
- 3 cups leftover cooked chicken or turkey, shredded or chopped
- a small bunch of fresh cilantro, minced
- fresh lime slices, garnish
Instructions:
Heat the oil in a large Dutch oven or Stockpot over medium heat.
Sauté the onion until it softens, 3-4 minutes.
Add in the minced garlic and all of your seasonings, including a tiny pinch of sea salt and freshly ground black pepper, then cook for 1 minute, stirring constantly.
Stir in the broth, crushed tomatoes, and coconut milk. Allow your soup to simmer over medium-low heat for 20-30 minutes, stirring occasionally to combine all the flavors.
Use an immersion blender to blend your soup until smooth. This step is completely optional, but it gives the soup an ultra-creamy texture.
Stir in your shredded or chopped, leftover meat and allow it to heat through.
Garnish with freshly chopped cilantro and serve with fresh lime wedges.
Enjoy while hot.
â¤ï¸Rachel
Ingredients
- 1 Tbsp unrefined coconut oil
- 1 large onion, diced
- 4 garlic cloves, pressed or grated
- 1 Tbsp garam masala spice mix
- 1 tsp ground ginger, or 1 Tbsp grated fresh ginger
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp chili flakes
- 2 cups chicken bone broth
- 1 x 28 oz can crushed tomatoes
- 1 x 14 oz can full-fat unsweetened coconut milk
- sea salt and ground pepper, to taste
- 3 cups leftover cooked chicken or turkey, shredded or chopped
- a small bunch of fresh cilantro, minced
- fresh lime slices, garnish
Instructions
- Heat the oil in a large Dutch oven or Stockpot over medium heat.
- Sauté the onion until it softens, 3-4 minutes.
- Add in the minced garlic and all of your seasonings, including a tiny pinch of sea salt and freshly ground black pepper, then cook for 1 minute, stirring constantly.
- Stir in the broth, crushed tomatoes, and coconut milk. Allow your soup to simmer over medium-low heat for 20-30 minutes, stirring occasionally to combine all the flavors.
- Use an immersion blender to blend your soup until smooth. This step is completely optional, but it gives the soup an ultra-creamy texture.
- Stir in your shredded or chopped, leftover meat and allow it to heat through.
- Garnish with freshly chopped cilantro and serve with fresh lime wedges.
- Enjoy while hot.
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