Toasted Naan and Chicken Soup

Name: Toasted Naan and Chicken Soup
Yield: Makes 4 to 6 Servings
Cuisine: Indian
Ingredients: 1 cup [140 g] raw sweet corn, fresh or frozen; ½ tsp fine sea salt; 2 garlic cloves, peeled and minced; 2 cups [250 g] shredded cooked chicken; 3 Tbsp fresh lime juice; 2 Tbsp thinly sliced scallion (white and green parts); 3 Tbsp fresh cilantro leaves; 4 cups [960 ml] low-sodium chicken broth; 4 Hard-Boiled Eggs, peeled and halved lengthwise; 2 Naans; 1 cup [140 g] finely diced red onion; 4 Tbsp [60 ml] extra-virgin olive oil; 1 serrano chile, seeded, if desired, and thinly sliced; One 14½ oz [415 g] can chopped tomatoes, with their juices; Seeds of 2 green cardamom pods; 1 tsp garam masala, homemade or store-bought; ½ tsp ground turmeric; 1 tsp ground Kashmiri chile

Preparation info

Makes
4 to 6
Servings

Difficulty
Medium

Appears in

Season

By Nik Sharma

Published 2018

About

If Indians had a version of chicken tortilla soup, this would be it. Make a large pot on the weekend to eat during the week. Trust me, the flavors will keep getting better with each passing day.

Ingredients

Seeds of 2 green cardamom pods
4 Tbsp [60 ml] extra-virgin olive oil

Asia
India
Soup

Method

Preheat the oven to 350°F [180°C]. Grind the cardamom seeds with a mortar and pestle or spice grinder. Heat 2 Tbsp of the oil in a medium stockpot or Dutch oven over medium-high heat. Add the onion and sauté until translucent, 4 to 5 minutes. Turn the heat to medium-low and add the gar