Spicy Chicken Soup

SERVINGS  8

INGREDIENTS

• 1 quarts water
• 16 oz skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1 teaspoon fresh ground black pepper 
• 2 tablespoons fresh parsley
• 1 tablespoon onion powder
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 8 oz fresh pico de gallo salsa
• 2 (14.5 ounce) cans peeled and diced tomatoes  
• 3 tablespoons chili powder
• 1 (15 ounce) can whole kernel corn, drained
• 1 (16 ounce) cans chili beans, undrained
• 4 oz  fat free container sour cream

DIRECTIONS

1. In a large pot over medium heat, combine water, chicken, salt, pepper, fresh parsley, onion powder and chicken broth. 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  shredded chicken and 5 cups broth. Simmer 15 minutes.

NUTRITION INFORMATION:

One serving (1/8^th of recipe) provides 325 calories, 26 grams protein, 10 grams fat, 2 grams saturated fat, 36 grams carbohydrate, 8 grams fiber and 40 mg cholesterol.  The sodium content varies depending on the type of canned broth and vegetables purchased.  Brands with "no-added-salt" have significantly less sodium than standard products.