Tasty Chicken Soup

By Michelle Hinckley

• 2 quarts water
• 8 skinless boneless chicken breast halves
• 1/2 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 2 Tbs dried parsley
• 1 Tbs onion powder
• 5 cubes chicken bullion
• Combine ingredients in large pot.  Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear.  Remove chicken and reserve broth.  Shred chicken.
• 3 Tbs olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 jar (16 oz) salsa
• 2 cans (14.5 oz) peeled and diced tomatoes
• 1 can (14.5 oz) whole peeled tomatoes
• 1 can (10.75 oz) condensed tomato soup
• 1 Tbs chili powder
• 1 can (15 oz) whole kernel corn, drained
• 2 cans (16 oz) chili beans, undrained
• 1 container (8 oz) sour cream
• 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 of broth you set aside.  Simmer 30 minutes.