Spicy Tex Mex Mexican Chicken Soup

• 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

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

water, chicken breasts, salt, black pepper, garlic, red pepper, parsley flakes, onion powder, chicken bouillon cubes, olive oil, onion, garlic, salsa, tomatoes, tomato soup, chili powder, kernel corn, chili beans, black beans, sour cream

Taken from www.food.com/recipe/spicy-tex-mex-mexican-chicken-soup-203681 (may not work)