Spicy Chicken Soup

Thanks Katy for making the cute writing.  I guess I didn't invite everyone correctly so if you want to make other changes just text me and I'll give you my password and crap since I don't know how to do anything on here but post :)

I can't ever claim a recipe as my own, so thank you Allrecipes.com for this little jem.  (I had allrecipes.com cut the ingredients in half, because it makes a lot):

4cups water

            4 skinless, boneless chicken breast halves

            1/4 teaspoon salt

            1/2 teaspoon ground black pepper

            1/2 teaspoon garlic powder

            1 tablespoon dried parsley

            1-1/2 teaspoons onion powder

            2-1/2 cubes chicken bouillon

            1 tablespoon and 1-1/2 teaspoons olive oil

            1/2 onion, chopped

            1-1/2 cloves garlic, chopped

            1/2 (16 ounce) jar chunky salsa

            1 (14.5 ounce) can peeled and diced tomatoes

            1/2 (14.5 ounce) can whole peeled tomatoes

            1/2 (10.75 ounce) can condensed tomato soup

            1 tablespoon and 1-1/2 teaspoons chili powder

            1/2 (15 ounce) can whole kernel corn, drained

            1 (16 ounce) can chili beans, undrained

            1/2 (8 ounce) container sour cream

Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 servings.

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. Remove chicken, reserve broth. Shred chicken.

2.             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.