Chicken Tomato Soup







A recipe allowed in a / diet.

This chicken tomato soup is full of nutrients and protein! Plus, is a real breakthrough in terms of spices - it combines garlic, paprika powder, garam masala, red chili and fresh thyme in a delicious way. Just try it!

Nutritional Chart

Calories: 777 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 37 g
  • 42 g
  • 54 g

Ingredients Needed for Chicken Tomato Soup

2 chicken breasts s, around 5 ounces each, cut into strips
2 tablespoons of vegetable oil
2 garlic cloves, slices
2 teaspoons of paprika powder
1 tablespoon red wine vinegar
1 white onion, diced
14 ounces of fresh tomato, cut into cubes
3 ounces of cashew, raw
1 teaspoon garam masala
1 tablespoon sugar
¼ cup white wine
2 cups of water
⅓ cup heavy cream
1 red chili, slices

How to Make Chicken Tomato Soup

  1. Heat the vegetable oil in a stainless steel pan and throw in it the chicken breast.
  2. Season with salt and pepper, then add the garlic and about 1 teaspoon of paprika powder and cook the chicken, stirring often.
  3. Cook until the chicken breast turns opaque white.
  4. Add the red wine vinegar and, if you want, some more paprika powder.
  5. Cook the chicken for about 15 minutes, then set it aside.
  6. In the same pan, add the onion and cook it until it softens.
  7. Add the tomatoes, cashew, garam masala, about 1 teaspoon of paprika powder, sugar, white wine, and water and simmer the mixture for 15 minutes.
  8. When the time’s up, the liquid should be reduced. Remove the veggies from the heat and blend them using a hand mixer or a blender.
  9. Put the mixture into a strainer over a bowl, and use a wooden spoon to mix and press the liquid to strain it into the bowl. That way, you’ll separate the soup from the leftover chunks.
  10. Pour the tomato and cashew soup in a saucepan on medium heat.
  11. Throw in the cooked chicken strips and add the heavy cream.
  12. Cook for 5 to 8 more minutes.
  13. Garnish the soup with chili slices and thyme and serve it.

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