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

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.