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. Reserve 3 1/2 cups of chicken broth water.

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!