In a large pot, combine 6 cups of water, the 8 halves of skinless boneless chicken breast, ½ teaspoon of salt, 1 teaspoon of ground black pepper, 1 teaspoon of garlic powder, 2 tablespoons of dried parsley, 1 tablespoon of onion powder, and 5 chicken bouillon cubes. Bring to a boil then reduce heat and simmer for 1 hour.

Once the chicken is tender, carefully remove it, shred into bite-sized pieces, and return to the pot along with the broth.

In the same pot, heat 3 tablespoons of olive oil over medium heat. Add 1 chopped onion and 3 chopped garlic cloves, stir for 5–7 minutes until fragrant.

Stir in a 16-ounce jar of chunky salsa, two 14.5-ounce cans of peeled and diced tomatoes, one 14.5-ounce can of whole peeled tomatoes, and a 10.5-ounce can of condensed tomato soup. Add 3 tablespoons of chili powder, one 15-ounce can of drained whole kernel corn, and two 16-ounce cans of undrained chili beans. Mix well.

Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for about 30 minutes.

Ladle soup into bowls, top with sour cream if desired. Enjoy with cornbread or tortilla chips.