In a large stockpot over medium heat, combine 2 quarts of water, chicken breast halves, ground black pepper, garlic powder, dried parsley, onion powder, cayenne pepper, and chicken bouillon cubes. Bring the mixture to a boil, then reduce the heat to low and simmer for approximately 1 hour, or until the chicken is fully cooked and tender. Once cooked, carefully remove the chicken from the pot and set aside to cool. Reserve the broth for later use.

Allow the cooked chicken breasts to cool slightly before shredding them into bite-sized pieces using two forks or by hand. Set the shredded chicken aside.

In a separate large pot, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become fragrant and lightly browned, approximately 5 to 7 minutes.

To the sautéed onion and garlic, add the chunky salsa, diced tomatoes with chilies (including their juices), condensed tomato soup, chili powder, drained corn, undrained chili beans, shredded chicken, and approximately 5 cups of the reserved chicken broth. Stir well to combine all ingredients thoroughly.

Allow the soup to simmer over medium-low heat for 30 minutes, stirring occasionally to prevent sticking. This will allow the flavors to meld and develop into a rich, hearty broth.

Ladle the hot soup into serving bowls. Top each bowl with a generous dollop of sour cream. Optionally, sprinkle shredded cheddar cheese on top for additional richness. Serve immediately.