Catherine's Spicy Chicken Soup

Ingredients

• 29 ounce tomatoes diced peeled canned
• 5 cubes chicken bouillon 
• 32 ounce chili beans sauce undrained canned
• 3 tablespoons chili powder 
• 10.8 ounce condensed tomato soup canned
• 2 tablespoons parsley dried
• 3 cloves garlic chopped
• 1 teaspoon garlic powder 
• 1 teaspoon ground pepper black
• 3 tablespoons olive oil 
• 1  onion chopped
• 1 tablespoon onion powder 
• 16 ounce chunky salsa 
• 0.5 teaspoon salt 
• 8  chicken breast halves boneless skinless
• 8 ounce cup heavy whipping cream sour
• 2 quarts water 
• 15 ounce kernel corn whole drained canned

Equipment

• pot

Directions

1. 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.
2. Remove chicken, reserve broth. Shred chicken.
3. 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.