Cilantro, shredded cheese, and avocado for soup garnish
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon.
Bring to a boil, then reduce heat and simmer for 20-30 minutes or until chicken is cooked through. Remove chicken to a plate and shred.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.
Stir in salsa, diced tomatoes, tomato sauce, sugar, chili powder, cumin, corn, chili beans, shredded chicken, and 3 1/2 cups of the reserved water. Simmer 30 minutes.
Stir in sour cream. Taste and add extra salt, or additional seasonings, if needed.
Garnish with cilantro, cheese, avocado, crushed tortilla chips, or whatever you like!
Slow Cooker Instructions: Sauté onion and garlic in oil, separately. Add remaining ingredients except for sour cream to crock pot and cook on low for 4-5 hours, until chicken is cooked through. Shred chicken and stir in sour cream.Instant Pot Instructions: Add oil to instant pot on sauté setting. Sauté onion and garlic. Add remaining ingredients except for sour cream, chili beans and corn to the instant pot and cook on High Pressure for 8 minutes, with a 10 minute natural release. Shred chicken and stir in beans, corn and sour cream.