Ingredients
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1½ cups frozen whole-kernel Corn
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1 cup Chicken broth
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2 tablespoons White Vinegar
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1 tablespoon light Brown Sugar
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1⁄4 cup no-salt-added Tomato Paste
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1 (14.5-ounce) can no-salt-added diced Tomato
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1 (15.25) can medium-size green Lima Beans
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2 teaspoons Hot Sauce
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1 small rotisserie Chicken
Directions
This hearty dish is reminiscent of Brunswick stew, a Southern comfort-food favorite made with pork, beef, and chicken. In this version, we opted to only use chicken to keep the ingredient list short and the preparation quick.
Steps
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1
Done
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Combine first 7 ingredients and hot sauce, if desired, in a large Dutch oven. Cover and bring to a boil; reduce heat, and simmer 6 minutes. |
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2
Done
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While soup simmers, skin and bone chicken. Shred chicken to measure 3½ cups; add chicken to soup. Cook 3 minutes. |
