Chicken Tikka Masala Soup


An easy-to-make take on an Indian favorite.

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Recipe Type: Soup
Author: Kimberly Lord Stewart
Serves: Serves 6-8
We dare you not to say “Mmmmm” after your first bite of this take on an Indian favorite. Serve with whole-grain naan or flatbread.


  • 2 tablespoons canola oil
  • 1 onion, diced
  • 1 red pepper, cored and cubed
  • 2 teaspoons garam masala spice blend
  • 2 cloves garlic, minced
  • 1-inch knob fresh ginger, peeled and minced
  • 1 garnet sweet potato, peeled and cubed
  • 1 yellow sweet potato, peeled and cubed
  • 1 (28-ounce) can crushed tomatoes
  • 32 ounces chicken stock, divided
  • 1 (16-ounce) jar tikka masala sauce (try Kroger Private Selection)
  • 1 (15-ounce) can garbanzo beans, drained
  • ½ small cauliflower, stems removed, cut into small florets
  • ½ roasted chicken, meat pulled off the bone
  • Salt and pepper, as desired
  • Greek yogurt for garnish


  1. Heat oil over low heat in a large soup pot. Add onions and peppers; sauté 15–20 minutes, until soft.
  2. Turn up heat to medium, add garam masala, and sauté for 2 minutes. Add garlic and ginger. Stir, and sauté for 1 minute. Add sweet potatoes, tomatoes and half of the chicken stock. Fill tomato can halfway with water, swish to remove tomato clinging to the can, and add to the pot.
  3. Bring to a simmer, and cook on low for 30 minutes, until sweet potatoes are soft.
  4. Add tikka masala sauce, garbanzos, remaining chicken stock, cauliflower and roasted chicken. Bring back to a simmer, and cook for 10 minutes, until cauliflower is cooked. Season with salt and pepper; serve with a dollop of yogurt for each bowl.


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