Dinner Tomorrow

Catherine's Spicy Chicken Soup
From AllRecipes.com

Ingredients
2 qt water
4 B/S Chicken Breasts
1/2 tsp Salt
1 tsp Black Pepper
1 tsp Garlic Powder
2 tbsp Dried Parsley
1 tbsp Onion Powder
5 cubes Chicken Bouillon
3 tbsp EVOO
1 Onion, chopped
3 Garlic cloves, chopped
16 oz Salsa, chunky
1 can (14.5 oz) Tomatoes, Diced
1 can (14.5 oz) Tomatoes, whole peeled
1 can (10/.75 oz) Condensed Tomato Soup
3 tbsp Chili Powder
1 can (15 oz) Whole Kernel Corn, drained
2 cans (16 oz) Chili Beans, undrained
8 oz Sour Cream

Directions
1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder,and bouillon cubes.

2. Bring to a boil, then reduce heat and simmer for 1 hour, or until chicken juices run clear.

3. Remove chicken, reserving the broth. Shred the chicken.

4. In a separate large pot, heat EVOO over medium heat, then saute onion and garlic until they are slightly browned and fragrant.

5. To the second pot, stir in the remaining ingredients, as well as the shredded chicken and 5 cups of the broth from the first pot. Simmer 30 minutes.

NerdNotes
I think instead of using bouillon, I will figure out how much reduced sodium chicken broth would be needed to make up for them. I might just omit the bouillon and water all together and just use 2 quarts of chicken broth.

I'll probably omit the canned corn to reduce the amount of calories. Corn is crazy high in sugar.

This recipe looks like it can use some extra spice (3 tbsp of chili powder? Not enough!). I think I'll add a diced jalapeno when I'm sauteing the onion and garlic.