Healthy Mexican Chicken Soup

	Mexican Chicken Soup   100g cooked chicken, shredded into bite-sized pieces 3-4 cloves minced garlic 1 t cumin 1/2 t onion powder 1/2 t chili powder 1/2 t cayenne (use less if you don't want it as spicy) diced tomato - some use rotel tomatoes. These are perfect.  2-3 c homemade chicken broth 1/4 c fresh chopped cilantro (optional) 1. Preheat pot over medium-high heat. 2. Add garlic, and cook for 3-5 minutes. (Heat until you see little bubbles around the garlic.) 3. Use a bit of your broth to keep garlic from sticking to the pot, if necessary.  4. Add tomatoes, chicken broth, and onion powder, cumin, chili powder, cayenne. 5. Bring to a boil. 6. Reduce heat to a simmer, and add chicken. 7. Simmer for 20 minutes. 8. Stir in cilantro, and simmer for 5 minutes more. TIP: For easy chopping of cilantro and other herbs, use kitchen shears. When using a knife sometimes the leaves of the herbs are difficult to chop. The kitchen shears make this a simple task.