Southwestern Corn Chowder With Chicken and Cilantro

glutenfreegoddess.blogspot.com

I totally stole this recipe from Gluten Free Goddess, but only because I love it and hopefully this will lead people to Karina's blog (even though she's far more popular than I ever could be).

1 tablespoon extra virgin olive oil
1 teaspoon cumin
1/2 teaspoon curry or chili powder or paste, mild or hot, to taste
4-5 cloves fresh garlic, chopped
1 medium sweet onion, diced
1 can of unsweetened, no salt corn
1 large sweet potato, peeled, diced
1 14-oz can Diced Tomatoes with Green Chiles
1 cup seeded, chopped fresh tomatoes
4 oz. chopped roasted green chiles
1 quart vegetable broth
1 14-oz can coconut milk
2 rounded cups cooked chicken pieces
Sea salt and ground pepper, to taste

To serve:

3 tablespoons fresh chopped cilantro
Fresh lime juice from 2 limes

Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder; cook for one minute to infuse the oil with spice.

Add the chopped garlic and onion. Stir and cook for five minutes. Add the corn, sweet potato, canned fire roasted tomatoes, fresh tomatoes, green chiles; stir for a minute. Add in the broth.

Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so.

Add the coconut milk and cooked chicken pieces. Stir and season with sea salt and ground pepper; and add a drizzle of organic raw agave to taste. Heat through gently- please don't boil it.

Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning.

Garnish with a lime wedge and pass out the spoons.