Mexican-Leftovers Soup

I have a small amount of cornbread left from last night. The worst part about Gluten Free is it is never as good the next day. The cornbread is no exception. Mostly it just dries out a little, not horrible, but enough to make it so you have to eat it with a gravy or soup.
Earlier this week I made slow cooker pinto beans, and Mexican-style rice to have with tacos. We used some of the above leftovers as part of a salad with some chicken to go with the cornbread last night.
I still have beans and rice leftover, so I decided to throw them in a saucepan and make a soup. I also added the extra corn that I didn't use in the cornbread. I added a little Cumin, Coriander, onion powder and garlic salt. And some salsa. I let it warm through. I put a dollop of sour cream and some cheese on top. Serve with cornbread or tortilla chips! So fast, really yummy, and it used up my leftovers!