Ingredients

• 2 quartss water
• 8 skinless , boneless chicken breast halves
• 0.5 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons dried parsley
• 1 tablespoon onion powder
• 5 cubess chicken bouillon
• 3 tablespoons olive oil
• 1 onion , chopped
• 3 cloves garlic , chopped
• 1 , 16 ounce
• 2 , 14.5 ounce
• 1 , 14.5 ounce
• 1 , 10.5 ounce
• 3 tablespoons chili powder
• 1 , 15 ounce
• 2 , 16 ounce
• 1 , 8 ounce

Instructions

1. 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. 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.

Nutrition per serving