Coconut Chicken Soup

3 bonelsee skinless chicken breasts cut into bite-sized pieces 1 Tpsp olive oil 1 small onion, diced 1/2 tsp cumin 1 tsp medium cury powder 2 carrots, peeled and diced zest of 1 lime 1/4 cup lime juice 1 can coconut milk (400 mL) 4 cups chicken broth 1 tomato, diced 1 cup corn kernels, fresh or frozen 1/2 cup uncooked rice 2 Tbsp creamy peanut butter salt and pepper to taste

In a skillet, heat oil and cook chicken until browned. Remove from pan. Add to pan the onion, cumin, and curry powder, and cook until onions are translucent.

Combine onion mixture, chicken, adn all remaining ingredients in a large soup pot. Bring to a boil; reduce to a simmer, cover, and cook for 1/2 hour.

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