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.
Add in the garam masala and cayenne pepper. Cook stirring for 1 minute until fragrant. Pour in the bone brown and crushed tomatoes. Add the chicken to the pot and cover.
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.
Add the shredded chicken back to the soup and cook another minute or two until reheated. Season with salt to taste.
Divide the soup between 4 bowls and top with sliced jalapeno, a drizzle of heavy cream, and minced cilantro.
Keto Chicken Tikka Masala Soup
Amount Per Serving
Calories 542Calories from Fat 378
% Daily Value*
Saturated Fat 17g106%
Vitamin A 2826IU57%
Vitamin C 48mg58%
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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Keto Chicken Tikka Masala Soup https://www.castironketo.net/blog/keto-chicken-tikka-masala-soup/