I am a huge fan of Chicken Tikka Masala, I find the sauce so incredibly tasty. So, when I stumbled upon this recipe that made it into a soup, I was intrigued and just had to try it. This is definitely a home run and it’s also pretty darn simple. Yes lots of ingredients, but still quick and ready to serve in 30 minutes. With the intensity of the flavorings it is hard to believe that it comes together that quickly. I found the original recipe on the Shred Happens Facebook page. I’ve made a few changes, less spicy for one. However, it does still have a kick, so you can modify up or down the red pepper flakes.

INGREDIENTS
1 Tbs olive oil
1 medium onion, diced
3 garlic cloves, sliced
1 1/2″ piece fresh ginger, sliced
kosher salt & fresh ground pepper, to taste
1 1/2 Tbs garam masala
1/2 Tbs cumin
1/2 Tbs turmeric
1/2 tsp red pepper flakes
2-3 Tbs tomato paste
15 oz. jar tomato sauce or crushed tomatoes (I use crushed tomatoes)
5 cups chicken broth or chicken bone broth
14.5 oz. can coconut milk, full-fat
2-3 cups shredded cooked chicken (rotisserie or leftover)
optional garnishes: fresh cilantro, a drizzle of yogurt, fresh lime juice

DIRECTIONS
Place a large pot over medium heat. Add the oil, onion, garlic, ginger, salt and pepper to the pan and sauté for 3-4 minutes, until the onion is translucent. Then add the garam masala, cumin, turmeric, red pepper flakes and tomato paste, sauté for a few minutes more. Next, add the tomato sauce or crushed tomatoes (whichever you’re using) and stir to combine; then add the broth and the coconut milk. Mix well to fully combine and simmer for about five minutes. Use an immersion blender or regular blender to carefully blend the soup until smooth. Check for seasoning and add salt and pepper, if needed.

Finally, add the shredded chicken, stir to combine and let the chicken heat through for a few minutes before serving. Ladle the soup into bowls and top with fresh cilantro, a dollop of greek yogurt and a sprinkle of red pepper flakes, if you like more heat.