Preparation

• 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. 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, shredded chicken and 5 cups broth.
• Simmer 30 minutes. Place soup into the bowls and place a dollop of pareve sour cream on the top Serves 8.