Chicken Soup With Garam Masala and Toasted Naan

Chicken Soup With Toasted Naan
Christopher Testani

Chicken tortilla soup is a flavorful, belly-warming meal. It’s wonderful as is, but why not reimagine it with an Indian take?



Toss in some traditional spices—like Kashmiri chili and garam masala—and you’ve got a whole new take on this classic dish. One taste, served with a side of crispy naan, and you’ll swear off soup from a can—for good.

Recipe by Nik Sharma,

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Prep time

15 min.

Cook time

35 min.

  • Seeds of 2 green cardamom pods
  • 4 tbsp extra-virgin olive oil
  • 1 cup finely diced red onion
  • 2 cloves garlic, peeled and minced
  • 1 tsp ground Kashmiri chili
  • 1⁄2 tsp ground turmeric
  • 1 tsp garam masala
  • 1 (14.5 oz) can chopped tomatoes, with juices
  • 2 cups shredded cooked chicken
  • 4 cups low-sodium chicken broth
  • 1 cup raw sweet corn kernels, fresh or frozen
  • 3 tbsp fresh lime juice
  • 1⁄2 tsp fine sea salt
  • 2 naans
  • 4 hard-boiled eggs, peeled and halved lengthwise (optional)
  • 3 tbsp fresh cilantro leaves
  • 2 tbsp thinly sliced scallion (white and green parts)
  • 1 serrano chili, seeded and thinly sliced
Heat oven to 350°F. Grind cardamom seeds with a mortar and pestle or spice grinder.
Heat 2 tbsp oil in a stockpot or Dutch oven over medium-high heat. Add onion and sauté until translucent, 4 to 5 minutes. Turn heat to medium-low and add garlic, cardamom, Kashmiri chili, turmeric, and garam masala and cook until fragrant, 30 to 45 seconds. Add tomatoes with their juices and cook, stirring occasionally, 3 to 4 minutes. Stir in chicken and cook for 2 minutes. Pour in the chicken broth and add corn and lime juice.
Increase heat to high and bring to a boil. Reduce heat, cover, and simmer gently until corn is tender, 10 to 12 minutes. Stir in salt and taste; adjust seasoning if necessary. Let soup sit, covered, for 10 minutes before serving.
While the soup is cooking, cut naan into 1⁄4-inch strips and drizzle with remaining 2 tbsp oil. Toast on a baking sheet in the oven until golden brown and crisp, 8 to 10 minutes. Remove from oven and cool for 5 minutes.
Reheat soup if necessary. Garnish with toasted naan strips, hard-boiled eggs, cilantro, scallion, and serrano chili. Serve hot.