Spicy Chicken Soup

My good friend Lizzie Jolley made this soup for us nearly a year ago and ever since fall started, Jeff has been craving it.  It's super yummy and obviously a winner if it's stuck in his memory for a year!
The ingredients are really simple and it makes a ton! Enjoy!

Yields 6 servings
Print this recipe

Ingredients:
4 cups water
4 skinless, boneless chicken breast halves
1/2 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
1 Tbs dried parsley
3 tsp onion powder
2 cubes chicken bouillon
1 Tbs olive oil
1/2 onion, chopped
2 cloves garlic, chopped
1 (8 oz.) jar chunky salsa
1 (14.5 oz.) cans peeled and diced tomatoes
1/2 (10.75 oz.) can condensed tomato soup
2 Tbs chili powder
1 tsp cumin
1 (15 ounce) can whole kernel corn, drained
1 (16 ounce) cans chili beans, undrained
3/4 cup sour cream 
Cilantro 

Directions:

• 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 40 min. to 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, tomato soup, chili powder, cumin, corn, chili beans, sour cream, shredded chicken and 2 1/2 cups broth. Simmer 30 minutes. 
• Garnish with cilantro, sour cream, cheese, tortilla chips, or whatever you like!