Creamy Tikka Masala Soup
I'm in love with the high protein + flavorful spices in this creamy chicken tikka masala soup! Loads of cozy, complex flavors, and variety happening in this pot.
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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