Step 1

Saute Onions and Garlic: Melt the unsalted butter over medium heat in a dutch oven or heavy-bottom pot. Add the diced yellow onion and minced garlic, and sauté until the onion has softened, about 5 minutes.

Step 2

Add Spices: Sprinkle in the cayenne pepper, cumin, ground cinnamon, kosher salt, garam masala, ground ginger, and turmeric. Stir to combine.

Step 3

Pour in Liquids: Add the chicken stock, San Marzano tomatoes, and unsweetened coconut milk. Mix until well incorporated.

Step 4

Blend the Soup: Use an immersion blender or a traditional blender to blend the soup until it's smooth.

Step 5

Heat and Add Chicken: Heat the soup over medium-high heat until it starts boiling. Stir in the shredded rotisserie chicken.

Step 6

Adjust Seasonings: Taste the soup and adjust the seasonings as necessary.

Step 7

Serve and Garnish: Serve the soup hot, garnishing with fresh cilantro leaves. Enjoy!