. Cook the Chicken:

• In a large pot over medium heat, combine water, chicken, salt, black pepper, garlic powder, parsley, onion powder, and bouillon cubes.
• Bring to a boil, then reduce heat and let it simmer for 1 hour, or until chicken is fully cooked.
• Remove the chicken from the pot, shred it, and set aside. Keep the broth for later use.

2. Prepare the Soup Base:

• In a separate large pot over medium heat, heat olive oil and sauté chopped onion and garlic until slightly browned.
• Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, and chili powder.
• Add the drained corn and undrained chili beans to the mix.

3. Combine and Simmer:

• Pour in 5 cups of the reserved chicken broth.
• Stir in the shredded chicken and sour cream.
• Let the soup simmer for at least 30 minutes, allowing the flavors to blend together.