Ingredient:
8 skinless, boneless chicken breast halves
1/2 tsp salt
2 quarts water
1 tsp ground black pepper
1 tsp garlic powder
2 tbsp dried parsley
1 tsp onion powder
5 cubes chicken bouillon
3 tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14 oz) cans peeled and diced tomatoes
1 (14.5 oz) can whole peeled tomatoes
1 (10.75 oz) can condensed tomato soup
3 tbsp chili powder
1 (15 oz) can whole kernel corn, drained
2 (16 oz) cans chili beans, undrained
1 (8 oz) container sour cream
Method:
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.
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.
