Catherine's Spicy Chicken Soup

• 2 quarts water
• 8 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
• 5 cubes chicken bouillon
• 3 tablespoons olive oil
• 1 onion, chopped

• 3 cloves garlic, chopped
• 1 (16 ounce) jar chunky salsa
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 (10.75 ounce) cancondensed tomato soup
• 3 tablespoons chili powder
• 1 (15 ounce) can whole kernel corn, drained
• 2 (16 ounce) cans chili beans, undrained
• 1 (8 ounce) container sour cream
  
  

  Directions

  In a large pot over medium warmth, combine water, chicken, salt, spice up, garlic powder, parsley, onion dust and bouillon cubes. Bring to your boil, then reduce heat and simmer 1 hour, or until chicken juices work clear. Remove chicken, reserve broth. Shred fowl.
  In a large pot more than medium heat, cook onion and garlic in olive oil until slightly browned. Stir with salsa, diced tomatoes, whole tomato plants, tomato soup, chili powder, corn, chili beans, sour cream, shredded fowl and 5 cups broth. Simmer thirty minut