Spicy Chicken Soup

I made this a few nights ago.  We had a few sickies in the house and it had been raining, so what could be better than soup (especially if said soup had a little heat to clear the sinuses)!  Found this on allrecipies.com, and it is definitely a keeper.  It was simple, just took some time to simmer.  All in all, I think it took about three hours, but only about 20 minutes of actual prep work.  John, Cory, and I really liked it.  The others tolerated it, but they really liked the rolls that went with it.  :)

• 2 quarts water (8 cups)

• 8 boneless, skinless chicken breast halves

• 1/2 tsp salt

• 1 tsp ground black pepper

• 1 tsp garlic powder

• 2 TBS dried parsley

• 1 TBS onion powder

• 5 cubes chicken bouillon (5 tsp)

• 3 TBS olive oil

• 1 onion, chopped

• 3 cloves garlic, chopped

• 1 (16 oz) jar chunky salsa

• 3 (14.5 oz) cans diced tomatoes

• 1 (10.75 oz) can condensed tomato soup

• 3 TBS chili powder

• 1 (15 oz) can whole kernel corn, drained (I used a bag of frozen corn)

• 2 (16 oz) cans chili beans, undrained (I used one chili beans, one black beans)

• 1 (8 oz) container sour cream

1. In a large pot over medium heat, combine water, chicken breasts, salt, black pepper, garlic powder, and chicken bouillon cubes.  Bring to boil, then reduce heat and simmer over low heat for 1 hour, or until juices are clear.  Remove chicken and reserve broth.  Shred chicken.

1. In a large pot over medium heat, cook onion and garlic in olive oil until slightly brown.  Stir in remaining ingredients (including sour cream) and 5 cups of the reserved broth.  (I didn't have enough broth, so I added a little water and a little extra sour cream).  Simmer at least 30 minutes.  

*I didn't have a pot big enough for the 2nd step, so I used to pots.  One I added dried minced jalepenos and cayenne pepper, for some extra heat.  It was wonderful.  The other I left mild for the kids.  

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