Spicy Chicken Soup

2  quarts		water
8  servings		skinless, boneless chicken breast halves
1/2  teaspoon		salt
1  teaspoon		ground black pepper
1  teaspoon		garlic powder
2  tablespoons		dried parsley
1  tablespoon		onion powder
1  ounce		cubes chicken bouillon
3  tablespoons		olive oil
1/2  cup		onion, chopped
3		cloves garlic,s chopped
16  ounces		chunky salsa
29  ounces		peeled and diced tomatoes
14-1/2  ounces		whole peeled tomatoes
10-3/4  ounces		condensed tomato soup
3  tablespoons		chili powder
15  ounces		whole kernel corn, drained
32  ounces		chili beans, undrained
8  ounces		sour cream

Tip: Click on the ingredient links to learn the nutritional information for all the Spicy Chicken Soup ingredients. The serving size for any ingredient in Spicy Chicken Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.