Recipe: Chicken Green Chili Coconut Soup

Serve on a June Gloom Foggy Cold Weather Afternoon or Evening:

Ingredients: one container of chicken tenders baked, and cooled. (About a pound)
Quinoa Tri-Colour Blend cooked and cooled, about a cup.
One can of coconut unsweetened milk.
One pitcher of weak tea: lemongrass, spearmint, tulsi and peppermint, chilled
6 small green onions chopped
cilantro to taste
one small group of celery stalks, chopped, and caramelized in olive oil in a large pasta pan.
one small can of green chilis, diced (or fresh)
a smidge of an organic packet of taco seasoning
3 corn off cob, sliced into the celery pot.
Add diced chicken, quinoa already cooked and cooled, coconut milk, onion all together and stir. Set aside a min.
Add weak tea to celery, onion mix once caramelized. Stir.
Add the contents of chicken mix into big pot w celery, weak tea and onion.
stir, and i use very low heat the whole time. after a bit I turn off, cover pot to finalize.
This is very good. I made with leftovers so you can change as needed.
It's sweet because of the corn and the weak tea lends some flavour and healing.
I wish I had tried this before, I loved it. I also used a small amount of black pepper and garlic powder while cooking.