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17Feb, 23
Clean Food Love
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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! ❤

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.

🍖Try this with our Homemade Bone Broth Recipe.

6 servings


  • 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


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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