Spicy Tex Mex Mexican Chicken Soup - cooking recipe

Ingredients

2 quarts water
3 lbs frozen boneless skinless chicken breasts
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes
2 tablespoons dried parsley flakes
1 tablespoon onion powder
5 chicken bouillon cubes
3 tablespoons olive oil
1 onion, medium size chopped
3 garlic cloves, chopped
16 ounces salsa
26 ounces diced tomatoes
10 3/4 ounces tomato soup
3 tablespoons chili powder
15 ounces whole kernel corn, drained
32 ounces chili beans, drained
16 ounces black beans, drained
8 ounces sour cream

Preparation

In soup pot add water, frozen chicken breasts, salt, pepper, garlic powder, parsley, onion powder, bouillon, red pepper flakes.
Bring to boil; cover turn heat low and simmer 2.5 hours until chicken is tender.
Remove chicken. Keep 5 cups broth in soup pot. Shred chicken and place in soup pot.
Saute onions and garlic in oil. Add to pot. Add all remaining ingredients and simmer for 30 minutes.
Serve with crushed tortilla chips and shredded cheddar cheese for garnish. Can be eaten without added calories if you prefer.