2 chicken breasts
2 tablespoon olive oil
1 tablespoon butter
3 ears of corn
1 teaspoon cumin
1/2 teaspoon curry
1/2 teaspon chili powder
5 cloves fresh garlic, chopped
1 medium sweet onion, diced
1 large sweet potato, peeled, diced
1 14-oz can Muir Glen Organic Fire Roasted Diced Tomatoes
2 seeded, chopped fresh heirloom tomatoes
4 oz. chopped roasted green chiles
1 quart light vegetable broth
1 14-oz can unsweetened coconut milk
Sea salt and ground pepper, to taste
A quick drizzle of organic raw agave, to taste
Fresh lime juice from 2 juicy limes
Heat 1 tablespoon of olive oil in skillet over medium heat. Pound chicken breasts, sprinkle with salt and pepper on both sides and saute in skillet until cooked. Remove from heat.
Remove corn from cob. Heat skillet over medium heat and add butter. Saute corn until cooked.
Heat the rest of the olive oil in a large soup pot over medium heat and stir in the cumin and curry and 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.
While broth simmers, shred the chicken breasts.
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 but don't boil.
Before serving, add cilantro and lime juice. Adjust seasoning as needed. (The lime juice brightens the taste and accents the spices and the agave cools the hotness)