Assemble all ingredients together to avoid last minute rush.

Cook chicken breasts properly either in Pressure Cooker or in a Cookpot. I have cooked them in a Pressure Cooker for fast cooking. Just add 1/4 tbsp salt while cooking chicken.

Wash and roughly chop onion, tomatoes, ginger, garlic, green chillies, french beans and carrot.

Let the chicken cool down, so you can handle it easily.

Now, shred chicken and put it in a Bowl. Keep aside.

Take a Kadai or Pan or Cookpot, heat oil in it over medium flame. I have used olive oil.

Now, add chopped ginger and garlic. Let the raw aroma of garlic and ginger goes away

Then, add ginger and let it crackle. Now, add chopped onion and cook them for 2 minutes. Do not brown them.

Then add chopped tomatoes and green chillies. Saute them until tomatoes soften.

Now, add chopped carrot and saute it as well with the Tadka.

Finally, add salt, red chilli powder and coriander powder and let them Cook with the other ingredients. Cover the pan with a lid for 2 minutes.

Switch off the flame and let Tadka cools down before blending it.

Now, transfer the Tadka in a Blender and add 1/2 cup water. Blend until smooth paste.

Then, transfer the paste into a big Cookpot and add 2 cups of water in it. Mix well.

And add chopped french beans and cover it. Let the water comes to a boil. French beans also get cooked while boiling.

Now, add shredded chicken and let it simmer for 10-15 mins or until chicken mix well with the Tadka.

Now, optionally, you could add butter before serving soup.

Your Tadka Chicken Soup is ready to serve!

Optionally you can garnish it with chopped fresh coriander leaves or cilantro leaves.