High Protein Chicken Tikka Masala Soup
If you love Indian food, get ready for a serious upgrade to your chicken soup game—this Chicken Tikka Masala Soup recipe delivers everything you love about the classic dish but in a rich, creamy, warming soup form. Traditional Indian spices, tender pieces of chicken, and a velvety, coconut-infused broth make this dish a next-level comfort meal.
It’s the perfect fusion of bold Indian flavors and cozy soup vibes. Serve it with your favorite side or my high protein low-carb Kaizen rice. Either way, this one’s a keeper.
About The Recipe
This soup takes the bold spice mix from classic Indian dishes and transforms it into a warming soup with deep, layered flavors. Instead of marinated chicken breasts or chicken thighs, we’re using shredded chicken for ease, making this a simple dish that’s ready in no time.
A blend of garam masala, turmeric, and cayenne pepper brings the heat, while coconut cream and chicken broth create a creamy texture that coats every spoonful. Whether you’re meal-prepping for the week or just craving a bowl of chicken tikka masala, this soup is a great idea for an easy, flavor-packed meal.
Why You’ll Love It
This soup is top notch and here are some of the key reasons why you are about to fall in love with it:
- Packed with classic Indian spices, this soup delivers restaurant-quality taste in a simple dish.
- Full-fat coconut milk and chicken stock give it that silky, velvety texture.
- A one-pot meal that comes together in under 30 minutes—perfect for busy nights.
- Store it in an airtight container and enjoy all week long.
- Swap in your favorite protein, add extra veggies, or serve over cooked rice for a complete meal.
Key Ingredients
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Garam Masala: This blend of traditional Indian spices brings warmth and depth to the dish.
- Tomato Paste & Tomato Sauce: A jar of tomato purée adds richness and deep, bold flavor.
- Fresh Ginger & Garlic: Essential aromatics that bring out the Indian flavors in every bite.
- Chicken Broth: Builds the base of the soup while keeping it hearty and flavorful.
- Coconut Milk: The key to that ultra creamy texture—use full-fat coconut milk for the best results.
- Shredded Chicken: Use leftover chicken, rotisserie chicken, or cook your own pound of chicken from scratch.
- Cayenne Pepper: Adds just the right amount of heat, but you can adjust to taste.
- Fresh Cilantro: The perfect garnish to brighten up each bowl.
Ingredient Swaps and Additions
While this dish is perfect as is, you could make it your own with the following swaps and additions:
Swaps
- Chicken: Use rotisserie chicken, cooked chicken thighs, or even shrimp for a twist.
- Coconut Milk: Substitute with Greek yogurt or heavy cream for a different creamy base.
- Garam Masala: Swap for curry powder if you’re out of this spice mix.
- Chicken Broth: Use vegetable broth if making a vegetarian version.
Additions
- Extra Veggies: Toss in bell peppers, leafy greens, or carrots for more texture.
- Rice or Orzo: Stir in cooked rice or pasta for a heartier meal. Check out Kaizen products for keto-friendly rice and pasta! Code SHREDHAPPENS saves 20% on any purchase.
- Lime Juice: A squeeze of fresh lime brightens up the flavors.
- Heat Boost: Add extra cayenne pepper or a drizzle of hot sauce.
How to Make Chicken Tikka Masala Soup
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card.
Step 1 – Sauté the Aromatics
In a large pot or dutch oven, heat oil over medium heat. Add diced onion, fresh ginger, and garlic, cooking until fragrant.
Step 2 – Toast the Spices
Stir in garam masala, turmeric, cayenne pepper, and salt. Let the spices bloom until your kitchen smells amazing.
Step 3 – Build the Broth
Mix in tomato paste and tomato sauce, then pour in chicken broth and coconut milk. Stir everything together and bring to a simmer.
Step 4 – Blend Until Smooth
Use an immersion blender to blend the soup until silky and creamy. Taste and adjust seasoning.
Step 5 – Add the Chicken & Serve
Stir in shredded chicken, letting it warm through. Ladle into bowls and top with fresh cilantro and a drizzle of cream.
What to Serve With It
FAQs
Yes! Add everything except the chicken to a slow cooker, cook on low for 4-6 hours, blend, then stir in shredded chicken before serving.
Store in an airtight container in the fridge for up to 4 days. It also freezes well for 2-3 months.
Reheat on the stove over medium heat, stirring occasionally until warmed through.
Yes! Roast crushed tomatoes first for deeper flavor before blending into the soup.
How to Store
Let the soup cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 4 days, or freeze for up to 3 months in a freezer-safe container. When reheating, add a splash of chicken broth to maintain its creamy texture.
Recommended Products
More Recipes You’ll Love
Chicken Tikka Masala Soup
This easy-to-make chicken tikka masala soup recipe is full of authentic Indian flavors and ready in minutes.
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 yellow onion, roughly diced
- 3-4 garlic cloves, sliced
- 1-inch piece fresh ginger, sliced
- 1 ½ tablespoons garam masala
- ½ tablespoon cumin
- ½ tablespoon turmeric
- 1 tablespoon chili flakes (adjust to taste)
- 3 tablespoons tomato paste
- 15-ounce jar of tomato sauce
- 6 cups chicken broth or stock
- 14.5 ounces canned full-fat coconut milk
- Salt and black pepper, to taste
- 2-3 cups shredded cooked chicken (rotisserie or leftover)
- optional garnishes like fresh cilantro, a drizzle of cream, extra chili flakes and fresh lime juice
Instructions
- Heat the avocado or olive oil in a pot over medium heat. Add the onion, garlic, & ginger, then season with a couple of generous pinches of salt and pepper.
- Once the onions are translucent, stir in the garam masala, cumin, turmeric, and chili flakes. Cook until fragrant, and your kitchen smells incredible!
- Mix in the tomato paste and tomato sauce. Stir well to combine.
- Pour in the chicken broth or stock and the can of coconut milk. Stir everything together and bring it to a simmer.
- Using an immersion blender (or a regular blender), carefully blend the soup until smooth. Taste and adjust with more salt and pepper as you wish
- Toss in 2-3 cups of cooked, shredded chicken or your preferred protein. Let it warm through.
- Ladle into bowls and top with fresh cilantro, a drizzle of cream, and a sprinkle of chili flakes. You can also add in rice or orzo into the dish, or if you’re low carb, my high-protein, low-carb Kaizen rice. This is completely optional but would make it more substantial.
Notes
Store the soup in an airtight container in the refrigerator for 3-4 days.
Disclaimer: This post contains affiliate links. This means I may earn a commission should you chose to make a purchase using my link. I love all of these companies and products, and know that you will too!
