Mexican Chicken Soup

The weather has gotten colder and there is nothing better than a bowl of hot soup to warm you up. I had left over chicken and decided to throw it together with some Mexican spices and some canned goods in the pantry; it came out great. I liked eating it with toast but my finacee and his brother ate it with tortillas.

2 cooked skinless chicken breasts, meat shredded
1 can diced tomatoes, in juice, about 14 oz.
1 can charro beans, about 16 oz.
2 tablespoons of green onion, chopped
3 tablespoons of cliantro, chopped
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp basil
1/2 tsp mexican oregano
1/2 tsp garlic salt
dash of salt and pepper

I literally put all the ingredients above into a pot and let it come to a boil and then let it simmer for 20 minutes or so. The soup broth is created from the tomato juices and canned beans. This recipe makes 4 - 5 servings.