Heat coconut oil over med-high heat in a heavy soup pot
Sauté the onion for 4 minutes then add garlic for 3 more minutes
Add cayenne pepper, garam masala, ginger, cumin, turmeric, and cinnamon
Sauté for 3 minutes longer until spices are fragrant.Add to the pot, 2 cups of chicken stock, tomatoes and coconut milk
Simmer for 30 minutes
Using an immersion blender, or stand blender purée soup until smooth and creamy
Season with salt and add shredded chicken.