CHICKEN TIKKA MASALA SOUP
Rick's Chicken Tikka Masala Soup
2 Boneless Skinless Chicken Breasts, cut to 1" cubes
2 Large Carrots, sliced thick
3 Red Potatoes, cubed with skin on
2 Cloves Garlic, minced
1 Can Thai Brand Coconut Milk
2 Jars Ralph's Private Selection Tikka Masala Simmering Sauce
1/2 Cup Chicken Broth (Low Sodium)
1/2 Cauliflower Head, cut to small florets, microwave high 2 mins.
1 Can Chickpeas, drained
1 Bunch Green Onion, thinly sliced, whites only
2 Tbsp. x2 Extra Virgin Olive Oil
1/2 tsp. Fresh Crushed Red Pepper
1/2 tsp. Salt & Pepper
In skillet, on medium flame, add EVOO then chicken, salt & pepper.
Stir a few times. Cook until just starting to brown about 6-8 minutes. Set aside until ready to add to soup.
In large soup pot, pour in EVOO on low to medium flame then add carrots, potatoes, garlic and coconut milk. Simmer on low about 15 minutes.
When potatoes are fork tender, add 2 jars of Tikka Masala sauce, cauliflower, chickpeas, chicken broth, green onions and cooked chicken.
Simmer on low until all ingredients are warmed through. Stir a few times to mix through.
Add additional chicken broth if needed, to thin out consistency.
Dig in & Enjoy!