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Ingredients

1 (15 ounce) can whole kernel corn, drained

3 cloves garlic, chopped

5 cubes chicken bouillon

1 teaspoon garlic powder

2 quarts water

1 tablespoon onion powder

8 skinless, boneless chicken breast halves

1 (10.75 ounce) can condensed tomato soup

2 (14.5 ounce) cans peeled and diced tomatoes

2 tablespoons dried parsley

1/2 teaspoon salt

1 onion, chopped

3 tablespoons olive oil

1 (16 ounce) jar chunky salsa

1 teaspoon ground black pepper

2 (16 ounce) cans chili beans, undrained

3 tablespoons chili powder

1 (14.5 ounce) can whole peeled tomatoes

1 (8 ounce) container sour cream

Steps

Step 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.

Step 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.