spicy chicken soup.

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Spicy Chicken Soup from Tamara:

8 cups water

4 very large (Costco size) skinless, boneless chicken breast halves

1/2 tsp salt

1 tsp ground black pepper

1 tsp garlic powder

2 T dried parsley

1 T onion powder

5 cubes chicken bouillon

2 T olive oil

1 onion, chopped

3 cloves garlic, chopped

1 (16 ounce) jar chunky salsa

2 (14.5 ounce) cans peeled and diced tomatoes

1 (10.75 ounce) can condensed tomato soup

1-3 T chili powder (to taste)

1 (16 ounce) package frozen corn

1 (16 ounce) can black beans

1 (16 ounce) can kidney beans

sour cream (optional)

cheese (optional)

tortilla chips (optional)

In a large stockpot 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. (I actually put the above ingredients in a crock-pot and cook on high for 3-4 hours). 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, tomato soup, chili powder, corn, beans, shredded chicken and 8 cups broth. Simmer 30 minutes.

Garnish with tortilla chips, cheese and sour cream, if desired.