Spicy Chicken Soup

This was last week's Souper Sunday selection. It was so good! This is the first time I'd ever made my own chicken broth, too. I saved the excess and plan to use it in a chicken pie! Hope you enjoy! Spicy Chicken Soup 2 qts water 4 chicken breasts 1/2 t salt 1 t black pepper 1 t garlic powder 2 T dried parsley 1 T onion powder 5 cubes chicken bouillon 3 T olive oil 1 onion, chopped 3 cloves garlic, chopped 1 16 oz jar chunky salsa (I used medium) 2 cans peeled and diced tomatoes 1 can whole peeled tomatoes 1 can condensed tomato soup 3 T chili powder 1 can whole kernel corn 2 cans kidney beans, drained 1 8 oz container sour cream (I used reduced fat) Combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes in a large pan over medium heat. Bring to a boil, then reduce heat. Simmer for about an hour, or until chicken is cooked through. 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, kidney beans, chili powder, corn, sour cream, shredded chicken and 5 cups chicken broth. Simmer for 30 minutes.