Spicy Chicken Soup

Spicy Chicken Soup 

8 cups water

4 cups cooked chicken

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

2 tablespoon dried parsley

1 tablespoon onion powder

5 cubes chicken bouillon

3 tablespoons Olive oil

1 onion, chopped

3 cloves garlic, minced

1 (16 oz.) jar chucky salsa (mild, medium or hot)

1 (28 oz.) can diced tomatoes

1 (14.5 oz.) can whole peeled tomatoes

1 (10.75 oz.) can condensed tomato soup

3 tablespoons chili powder

1 ½ cups frozen corn

2 (15 oz.) cans chili beans, undrained

1 (8 oz.) container sour cream 

Cooking chicken:

Add whole chicken to a large slow cooker and add water, salt, pepper, garlic powder, parsley, onion powder and bullion cubes. Cover and cook on low 6 hours.  Remove chicken to a plate and let cool.  Reserve broth in slow cooker.  Once cool, remove meat from chicken and set aside until you are ready to make your soup (refrigerate if necessary). 

In a large stock pot over medium heat, add olive oil and once heated, add onion and cook until  tender, about 5-8 minutes.  Add garlic, and stir and cook about 1 minute.  Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, beans, frozen corn, sour cream, and 5 cups of reserved broth.  Stir and simmer 30 minutes.  Add cooked chicken and heat for another 30 minutes.  Serve.