If you’re looking for a soul warming soup full of comforting Indian flavors, this chicken tikka masala soup is for you. Inspired by my chicken tikka masala, but this one comes together in a fraction of the time. I love using precooked chicken and creamy canned coconut for a few shortcuts and an equally hearty and comforting dish!
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Ingredients You’ll Need
Easy to make with a few kitchen staples, here’s what to collect for this Indian-inspired soup:
- Veggies: Onion, grated with a box grater–I love doing this so we don’t have to transfer our soup ingredients to the belnder for a creamy broth! And garlic.
- Spices: Garam Masala, this spice mix is perfect and all you need.
- Broth: Tomato sauce, chicken stock, full fat coconut milk (this is canned, not refridgerated. Be sure to grather the cream on top as well as the milk!) and lime juice.
- Protein: Shredded chicken. Leftovers are great here (think yogurt marinated chicken or tandoori chicken), but I also love using shredded rotisserie–rotisserie chicken soup is always just a bit more tender and delicious.
Variations + Tweaks
Although we absolutely love this chicken tikka masala soup as is, it’s also easy to tweak. Here are a few simple ways to make it unqiue to your cravings:
- Can I use yogurt instead of coconut milk in tikka masala? Yes, you can substitute yogurt for coconut milk for a lighter version of this recipe. Add it towards the end of your simmer, and be sure to not boil your broth, otherwise the yogurt can curdle. You can also use heavy cream (ala butter chicken) instead!
- What is the best substitute for garam masala? If garam masala is unavailable, use a blend of ground cumin, coriander, cardamom, and cloves.
- Can I use a different protein? Certainly! Tofu, paneer, or chickpeas are excellent vegetarian alternatives, while lamb or beef can also be used for a different meat option. I like adding shrimp, and believe it or not salmon (see my shrimp curry and salmon curry to see how well these flavors work!)
- Can I mix in veggies? Absolutely, and I think that’s a great idea! I love adding sauteed spinach, sauteed kale, or broccoli into the mix!
How to Make Chicken Tikka Masala Soup
Easy as they come, thanks to our precooked chicken and grated onions. Here’s how to make chicken tikka masala soup with step-by-step photos:
- Saute the onions.
- Add the garlic and garama masala.
- Add the broth, tomato sauce, coconut milk, and chicken and bring to a simmer.
- Add the lime juice and cilantro, and remove from heat.
Serving Ideas
We love this soup so much, we eat it on it’s own, without sides! But, if you want to bulk it up a little, here’s how:
- Garnish this delectable soup with fresh cilantro, a dollop of yogurt or cream, and a sprinkle of extra garam masala for an added punch.
- Pair it with warm naan bread (or my keto naan) or steamed rice (or broccoli rice) for a complete and fulfilling meal.
Storing, Reheating, + Freezing Tips
- Store: Refrigerate any leftover soup in an airtight container for up to 3-4 days.
- Reheat: Warm gently on the stovetop over low heat or microwave in short intervals, stirring occasionally to heat throughout.
- Freeze: Cool soup completely and store in freezer-safe containers. Thaw in the refrigerator overnight before reheating.
More Chicken Soup Recipes
- Green Chili Chicken Soup
- Chicken Curry Soup
- Colorado Green Chili
- Tuscan Chicken Soup
- Keto Chicken Soup
Chicken Tikka Masala Soup
Print Recipe Pin RecipeServings :6
Ingredients
- 2 Tablespoons Avocado or Vegetable Oil
- 1 Small Onion grated with a box grater
- 3 cloves Garlic minced
- 1 Tablespoons Garam Marsala
- 1 – 14 Ounce tomato sauce
- 2 Cups Chicken Stock
- 1 – 14 Ounce Can Full Fat Coconut Milk
- 4 cups shredded chicken we love rotisserie here
- 1 Teaspoon Kosher Salt
- 1 Lime juiced
- 1/4 Cup Fresh Cilantro chopped
Instructions
- Heat a large pot over medium, and add the onion and its juices. Saute until the liquid evaporates, then add 2 tablespoons of oil. Continue to saute until the onion starts to brown. Add the garlic and garam masala, and toast, stirring constantly, until they become fragrant.
- Quickly add the chicken broth, tomato sauce, full fat coconut milk, shredded chicken, and salt. Stir until everything is well combined. Bring your soup to a boil then reduce to a simmer. Continue to simmer for 15 minutes, to marry the flavors together.
- Remove from heat and add the cilantro and lime. Serve warm with additional cilantro on top, and enjoy!
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Lindsey’s Tips
- Chicken breast can be used instead of thighs, although we prefer the flavor of thighs here.
- For a dairy free option, you can use full fat coconut milk instead of heavy cream.
Nutrition
Calories: 250kcalTotal Carbohydrates: 6gProtein: 26gFat: 13gSodium: 597mgFiber: 1gSugar: 2gNet Carbs: 5g
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