Creamy Chicken Corn Soup with a Twist

This creamy chicken corn soup combines traditional flavors with a hint of creativity. Tender chicken mingles with sweet corn and fresh herbs, while a splash of coconut milk adds a tropical flair. It's a comforting bowl of soup that is perfect for any season, satisfying both the palate and the soul. This recipe is gluten-free and can easily be made low-calorie by adjusting the creaminess.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup sweet corn (fresh or frozen)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup coconut milk
• 1 medium potato, diced
• 1 teaspoon fresh thyme
• 1 teaspoon fresh parsley, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• Optional: sliced green onions for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the diced potato and chicken broth to the pot. Bring to a boil, then reduce to a simmer and cook until the potato is tender, about 10 minutes.
4. Add the shredded chicken, sweet corn, coconut milk, thyme, and parsley. Stir to combine and let simmer for another 5-7 minutes.
5. Season with salt, pepper, and lime juice to taste.
6. Serve hot, garnished with sliced green onions if desired.