Mexican chicken minestrone

12oz cooked chicken cut into bite-size pieces
1tsp chili powder
2 cloves garlic, minced
1tbsp vegetable oil
2 14oz cans of chicken broth
1 15oz can black beans, rinsed and drained
1 cup frozen corn
1 cup dried pasta (I used small shells)
1 14oz can Mexican style stewed tomatoes, cut up
Cilantro sprigs

In a bowl toss chicken with chili powder. Cook garlic in veg oil for 15 secs then add chicken and cook, stirring, 3 mins
Add broth 1 1/2 cups of water, beans and corn. Bring to a boil, stirring frequently. Stir in pasta. Reduce heat to simmer, covered 10 mins or until pasta is tender, stirring occasionally.
Stir in tomatoes, heat through. Serve with cilantro.