spicy chicken soup

I made this soup a while back but it tasted better this time when my neighbor friend Laura made it for our meal swap. Everyone else's always tastes better! It's like a chicken taco soup. It wasn't very spicy as the name suggests but I'm sure it depends on the kind of salsa you decide to use. This recipe got 5 stars at allrecipes!
I made some quesadillas to go with our meal and burned them. My second oldest daughter said the prayer and said, "And thank you to mom for burning our cheese quesadillas because they taste better that way." AMEN.

spicy chicken soup (my friend Laura adapted it from allrecipes.com)
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder.
2 tablespoon dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunkly 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

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder 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, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken, and 5 cups broth. Simmer 30 minutes.