1/2 cup olive oil
1 cup chopped onion
1 tablespoon garlic powder
1 teaspoon salt
1/2 tablespoon freshly ground black pepper
3 chicken breast halves
2 tablespoons beef bouillon granules
1 (16 ounce) can tomato sauce
1 (16 ounce) can tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon white sugar
1 teaspoon chili sauce
1 teaspoon bushel salt
1 teaspoon dried parsley
Heat oil in large stockpot over medium heat. Saute onions and garlic until tender. Stir in salt and black pepper; cook, stirring constantly, for 5 minutes.
Add chicken and cover; cook, stirring occasionally, for 10 minutes. Mix in bouillon, tomato sauce, tomato paste, Worcestershire sauce, sugar, chili sauce, and salt. Return chicken to pot, cover, and cook over medium heat for 5 minutes, stirring constantly. Reduce heat to medium-low and stir in parsley.
Add chicken and corn, stir together until chicken is no longer pink and juices run clear.