In a large pot, combine water, chicken broth, chicken breasts, salt, pepper, garlic powder, parsley & onion powder. Bring to a boil. Reduce heat and simmer for 30 minutes or until chicken is done.
In a large pot over medium heat, heat olive oil. Sauté onion, green pepper, and garlic until onion translucent and garlic slightly browned.
Stir in salsa, diced tomatoes, tomato soup, corn, chili beans, sour cream, chili powder, and shredded chicken. Pour in 2 & 1/2 to 3 C. of reserved liquid.
Simmer for 30 minutes, adding remaining liquid if necessary. Stir OFTEN. This soup is very easy to scorch.
Serve with corn chips, cheese, and/or sour cream, if desired.