Chicken Chowder (recipe from Whole30)

½ tap salt
½ tsp cumin
¼ tsp smoked paprika
¼ tsp cayenne
1 rotisserie chicken, de-boned (white and dark meat) and diced
1 quart chicken broth
2 medium sweet potato (1 inch cube)
1 head broccoli, 1 in pieces stems included
2 cloves garlic, minced
1 jalapeno, finely diced
1 14.5 oz can coconut cream
Cilantro, minced
Lime, cut into wedges
½ small red onion diced

Add broth, salt, cumin, smoked paprika, and cayenne to a pot and bring to a boil, add diced sweet potatoes. Cook over high heat until the sweet potatoes are tender, about 10 minutes. Remove the potatoes with a slotted spoon and set aside.

Add the broccoli, garlic, jalapeno, and coconut cream to the broth.  Reduce heat to medium high and boil for 15 minutes (or until broccoli is tender). Remove the pot from the heat.
Transfer the broth and vegetables from the pot to a food processor and blend until smooth.  Return blended broth and veggies to pot and add the chicken, sweet potatoes and cilantro. Return the pot to medium high heat, stir well and cook 5 minutes to reheat the chicken and sweet potatoes.

Garnish the chowder with fresh lime and finely diced onion.