Ingredients

• 2 cans whole kernel corn

• 2 Tbsp refined coconut oil

• 2-4 tbsp dried onion

• 1 1/2 Tbsp minced garlic (4 cloves) (or 2 tsp dried)

• 2 Tbsp peeled and minced ginger ( or 1/2 tsp dried)

• 3/4 tsp ground cumin

• 3/4 tsp ground coriander

• 2 (14 oz) cans lite coconut milk

• 2 (14 oz) cans cans low-sodium chicken broth (or 1.5 stock cubes)

• Salt and freshly ground black pepper

• 1 can chicken

• 1/3 cup chopped cilantro

• 1 Tbsp fresh lime juice, then more to taste

Instructions

1. Heat coconut oil in a large pot over medium-high heat. Add in onion and saute 5 minutes then add in garlic, ginger,, cumin and coriander and saute 1 minute longer.

2. Pour in chicken broth, coconut milk, and season with salt and pepper to taste (you'll need a fair amount of salt).

3. Add in corn and bring mixture just to a light boil, then reduce heat to medium-low and cover and simmer until potatoes are tender about 20 minutes, stirring occasionally.

4. ladle out about 2 1/2 cups of the soup into a blender and blend until smooth (for a thicker consistency you can blend a little more).

5. Return blended soup to pot and cook 1 minute. Add in chicken, cilantro, and lime juice and stir. Serve warm.