Catherine’s Spicy Chicken Soup

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2 quarts water

8 skinless, boneless chicken breast halves

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½ 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 jar (16 ounces) chunky salsa

2 cans (14.5 ounces each) peeled and diced tomatoes

1 can (14.5 ounces) whole peeled tomatoes

1 can (10.75 ounces) condensed tomato soup

3 tablespoons chili powder

1 can (15 ounces) whole kernel corn, drained

2 cans (16 ounces each) chili beans, undrained

1 container (8 ounces) sour cream

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.

Serves eight.

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