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Tandoori Chicken Tortilla Soup
This vibrant fusion soup features tender, yogurt-marinated tandoori chicken simmered in a spiced, velvety coconut tomato broth packed with hearty chickpeas and sweet corn. Every bowl is finished with a satisfying crunch of crispy cumin-dusted tortilla strips, delivering an aromatic explosion of smoky and tangy flavors in every spoonful.
Ingredients
Soup
Tortilla Strips
Instructions
Marinate the chicken. Mix the yogurt, citrus juice, tandoori masala, Kashmiri chili, cumin, and salt. Coat the chicken and let it sit for at least 15–20 minutes. If you have time, refrigerate it for a few hours.
Char the chicken. Heat 1 tablespoon oil in a skillet over medium-high heat. Cook the chicken about 5–6 minutes per side, until nicely charred and it reaches 165°F. Rest for 5 minutes, then chop or shred.
Start the soup. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add the onion and jalapeño. Cook 5 minutes until softened.
Add the aromatics. Stir in ginger and garlic and cook for 30–60 seconds.
Toast the spices. Add tomato paste, cumin, coriander, garam masala, turmeric, and Kashmiri chili powder. Cook for about 1 minute, stirring constantly.
Build the broth. Add the fire-roasted tomatoes and chicken stock. Bring to a gentle simmer and cook for 10 minutes.
Give it some body. Blend about 2 cups of the soup until smooth and return it to the pot. An immersion blender also works—just partially blend it so some texture remains.
Add the chickpeas and corn. Simmer for another 8–10 minutes.
Make it creamy. Reduce the heat to low and stir in 1 cup coconut milk. Don't vigorously boil the soup after adding the coconut milk.
Return the chicken. Stir in the chopped tandoori chicken and heat for another 3–5 minutes.
Finish it. Add the lime juice and cilantro. Taste and adjust salt, lime, garam masala, or chili.
Make the tortilla strips. Slice the tortillas into thin strips, toss with oil, garam masala, cumin, and salt, then bake at 400°F for 8–12 minutes until crisp.
Chef Notes
🌿 Cilantro-Mint Yogurt Mix ½ cup Greek yogurt, 2 Tbsp chopped cilantro, 1 Tbsp chopped mint, 1 tsp lime juice, and a pinch of salt. Thin with a teaspoon or two of water if necessary. Serve the soup topped with the crispy masala tortilla strips, cilantro-mint yogurt, fresh cilantro, sliced jalapeño, and lime. Keith's Kitchen twist: Char some extra corn in the same skillet used for the tandoori chicken before adding it to the soup. It'll pick up the browned tandoori seasoning left in the pan and add another smoky layer.