2 tablespoons olive oil1 sweet onion, medium, finely chopped2 chicken breasts, medium-sized, chopped2 teaspoons cumin1 teaspoon marjoram leaves1 teaspoon red pepper flakes1 teaspoon ginger, finely chopped1 teaspoon garlic, finely chopped2 cups sweet corn, fresh, cut off the cob15 ounces white beans (cannelili)15 ounces coconut milk, canned1 cup chicken broth¼ to ½ cup coconut flakes, fresh, unsweetenedIn a large skillet, heat the olive oil at medium heat. When hot, add the onion and sauté. Next, add the chopped chicken, cumin. marjoram, red pepper flakes, ginger and garlic. Cook until thoroughly cooked and browned. Then add corn, beans, coconut milk and broth. Reduce heat to a simmer and cook 20 minutes. Add ¼ cup fresh coconut flakes and stir. Simmer another 5 to 10 minutes. Pour into four large soup bowls and garnish with fresh coconut flakes on top.