Inspired by Indian Flavors
🕒 Prep Time: 10 minutes 🍳 Cooking Time: 35 minutes ⏳ Total Time: 45 Minutes ✅ Difficulty Level: Easy 🍽 Recipe Makes 4 Servings
If you are a fan of Indian cuisine and the famous chicken tikka masala, you will love this low-carb soup idea!
- ¼ cup avocado oil
- 1 small white onion diced
- 2 garlic cloves minced
- 2 tablespoons garam masala
- ½ teaspoon cayenne pepper
- ½ teaspoon sea salt
- 3 cups chicken bone broth
1. Heat the oil in a large Dutch oven over medium heat. Once hot, add the onion and garlic to the pot and cook for 4-5 minutes until softened but not browned.
2. Add in the garam masala and cayenne pepper. Cook, stirring for 1 minute until fragrant. Pour in the chicken broth and crushed tomatoes. Add the chicken to the pot and cover.
4. Add the shredded chicken back to the soup and cook another minute or two until reheated. Season with salt to taste.
3. Cook for 20 minutes or until the chicken is cooked through. Remove the chicken from the pot and shred. Using an immersion blender, blend the soup base until creamy (you can also use a regular blender and transfer the soup back to the pot). Pour in the heavy cream and bring back to a simmer.
5. Divide the soup between 4 bowls and top with sliced jalapeno, a drizzle of heavy cream, and minced cilantro.
Timing is the key when cooking the chicken. To avoid overcooking the meat, cook it for the recommended 20 minutes or check a few minutes before that