Spicy Chicken Soup

I found this recipe off the internet a few years ago.It has been a staple at our house ever since. It tastes so good with hot, buttered rolls.-Christine

Spicy Chicken Soup

8 skinless, boneless chicken tenders, cut into bite size pieces.
salt and pepper to taste
1 onion, diced
2 cups water
2 tsp. chicken bouillon
2 garlic cloves
1 1/2 TBS. chili powder
1 tsp cumin
2 Tbs dried parsley
1 (12 oz.) jar of your favorite salsa
1 can stewed and diced tomatoes, undrained
1 can corn, drained
1 can of pinto beans, drained
1 can condensed tomato soup
1 small (8 oz.) container of sour cream

garnish: cilantro and shredded cheese

In a large pot, brown  and season the chicken and the diced onions.  Add  the garlic towards the end. Add 2 cups of water to the pan, along with bouillon. Stir in the chili powder, parsley and cumin. Throw the rest of the ingredients in the pot. If your soup is too thick, add more water and bouillon. Bring to a boil, then simmer for an hour. Right before serving, stir in the sour cream. Garnish with chopped cilantro and shredded cheese.