Southwestern Chicken Soup

INGREDIENTS
2 quarts water
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 oz.) jar chunky salsa (I used black bean salsa)
2 (14.5 oz.) cans diced tomatoes (I used green pepper, onion, celery kind)
3 tablespoons chili powder
1 (10 oz.) bag frozen corn
2 (16 oz.) cans black beans
1 (4 oz.) can chopped green chilis

DIRECTIONS
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley 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.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, chili powder, corn, black beans, five cups broth and shredded chicken. Let simmer at least 30 minutes (I left it for most of the afternoon). Serve with crushed tortilla chips, cheese and a dollop of sour cream on the top.