Spicy Chicken Soup

So the weather has finally cooled down and I am SO happy because that means I can start making soup again! This soup is my absolute favorite one to make. I admit the picture does not look that appetizing but it really is delicious. It's also really easy to make and because most of the ingredients are canned it doesn't make a mess. I originally got the recipe from allrecipes.com but altered it to my liking.  If it's even possible, this soup is so much better as leftovers. The flavors really blend overnight and it's one of my favorite leftover meals.

Ingredients

• 2 quarts water
• 1 whole chicken
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons dried parsley
• 5 cubes chicken bouillon
• 3 tablespoons olive oil
• 2 onions, (1 chopped_
• 6 cloves garlic, (4 chopped)
• 1 (16 ounce) jar chunky salsa
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (10.75 ounce) can condensed tomato soup
• 3 tablespoons chili powder
• 1 (15 ounce) can whole kernel corn, drained    
• 2 (16 ounce) cans chili beans, undrained
• 1 (8 ounce) container sour cream
• 1/2 Avocado (optional)
• Mexican Cheese Blend (optional)
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Directions

1. In a large pot over medium heat, combine water, chicken, salt, pepper, 2 cloves garlic, parsley, 1 whole onion 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.
2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 45 minutes.
3. I usually serve with reduced-fat grated mexican blend cheeses. When I have a ripe avocado on hand, I put slices of that on top too.