| | Directions | | In large pot over medium heat combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon. Bring to a boil, then reduce and simmer 45 minutes to 1 hour. Remove chicken and shred. Reserve broth. In same pot, over medium heat, cook onions and garlic in oil until slightly browned. Stir in remaining ingredients and 5 cups of reserved broth. Simmer 30- 45 minutes. Top with crushed tortilla chips. This makes a lot but freezes well. |
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| Ingredients | | - |  | 2 quarts water |
| - | | 8 boneless, skinless chicken breasts |
| - | | 1/2 teaspoon Salt |
| - | | 1 teaspoon pepper |
| - | | 1 teaspoon garlic powder |
| - | | 1 tablespoon onion powder |
| - | | 2 tablespoons parsley |
| - | | 5 chicken bouillon cubes |
| - | | 3 tablespoons olive oil |
| - | | 1 onion, chopped |
| - | | 3 cloves garlic, minced |
| - | | 1 jar mild chunky salsa (16 ounce jar) |
| - | | 3 cans petite diced tomatoes (14.5 ounce cans) |
| - | | 1 can condensed tomato soup (small can) |
| - | | 2 tablespoons chili powder (use 3 if you like real spicy food) |
| - | | 1 can whole kernel corn, drained |
| - | | 2 cans chili beans inch mild sauce, undrained (16 ounce cans) |
| - | | 8 ounces Sour Cream |
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