The Soup Diva

• 32 oz chicken (or vegetable) broth + 2 cups water
• 1 bunch green onions (about 6), diced
• 2 large or 3 small cloves fresh minced garlic
• 1 serano chilie pepper, seeded and diced
• 1 small can tomato paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2/3 cup quinoa
• 1 can hominy OR 1 cup frozen corn kernels
• Salt and black pepper to taste

Cook 6 hrs in crock pot; then add:

• Two 4 oz cans baby shrimp
• ½ cup half and half or 1 can coconut milk

Continue cooking until heated through. Top with chopped fresh cilantro and fresh lime juice if desired.

I served this with Cheesy Mexican Cornbread (1 box Jiffy corn muffin mix, ½ cup defrosted frozen corn kernels, ½ cup shredded pepper Jack cheese, ¼ cup sour cream, 1/3 cup half-and-half, one egg, baked 400 degrees for 20 minutes).

This recipe was developed for my second Thinking Day potluck at work.