Chicken Tikka Masala Soup

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This chicken tikka masala soup tastes just like the original dish, but in soup form! The ginger, garlic and onion combine with aromatic spices to offer flavor in every bite. Butternut squash (or sweet potato) and spinach add sweetness and color to this warming soup. Serve with toasted garlic naan.

a recipe photo of the Chicken Tikka Masala Soup served in two bowls and topped with chives
Photo: Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Claire Spollen
Active Time:
25 mins
Total Time:
55 mins
Servings:
4

Ingredients

  • 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces

  • 1 tablespoon garam masala

  • 1 teaspoon ground turmeric

  • ¼ teaspoon cayenne pepper

  • 2 tablespoons canola oil or other neutral oil

  • 1 cup diced white onion

  • 1 cup chopped yellow bell pepper (1/4-inch)

  • 3 large cloves garlic, grated

  • 1 tablespoon grated fresh ginger

  • ½ teaspoon salt

  • 4 cups lower-sodium chicken broth

  • 1 (15 ounce) can no-salt-added crushed tomatoes

  • 1 cup chopped butternut squash or sweet potato (1/4-inch)

  • ¾ cup coconut cream (see Tip)

  • 1 tablespoon packed light brown sugar

  • 1 tablespoon fresh lime juice

  • 6 cups baby spinach

  • Thinly sliced scallions for garnish

Directions

  1. Toss chicken, garam masala, turmeric and cayenne in a medium bowl; refrigerate for 10 minutes or up to 12 hours.

  2. Heat oil in a large Dutch oven over medium-high heat. Add the chicken; cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the chicken to a plate. Do not wipe the pot.

  3. Add onion and bell pepper to the drippings in the pot; cook over medium-high heat, stirring occasionally, until tender, 4 to 5 minutes. Reduce heat to medium and stir in garlic, ginger and salt. Cook, stirring occasionally, until fragrant, about 1 minute. Stir in broth, tomatoes, squash (or sweet potato), coconut cream, brown sugar, lime juice and the reserved chicken and any accumulated juices, scraping to loosen browned bits from the bottom of the pan. Bring to a boil over high heat; reduce heat to medium-low and simmer, stirring occasionally, until the soup is thickened and the chicken is cooked through, about 25 minutes. Stir in spinach; cook until wilted, about 1 minute. Divide the soup among 4 bowls. Garnish with scallions, if desired.

To make ahead

Cover and refrigerate for up to 3 days.

Tip

Coconut cream is a thicker version of coconut milk with less water and a higher fat content (much like heavy cream is to milk). Look for it where coconut milk is sold.

Nutrition Facts (per serving)

470 Calories
19g Fat
48g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 2 1/4 cups
Calories 470
% Daily Value *
Total Carbohydrate 48g 17%
Dietary Fiber 6g 21%
Total Sugars 32g
Added Sugars 3g 6%
Protein 30g 60%
Total Fat 19g 24%
Saturated Fat 8g 40%
Cholesterol 107mg 36%
Vitamin A 9601IU 192%
Vitamin C 115mg 128%
Vitamin D 1IU 0%
Vitamin E 3mg 22%
Folate 51mcg 13%
Vitamin K 423mcg 353%
Sodium 751mg 33%
Calcium 165mg 13%
Iron 6mg 33%
Magnesium 138mg 33%
Potassium 924mg 20%
Zinc 3mg 27%
Vitamin B12 1mcg 42%
Omega 3 1g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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