Place chicken , 2 teaspoons salt, and water to cover in a large stockpot. Bring to a boil. Reduce heat; cover and simmer 45 minutes or until chicken is tender. Remove chicken from broth; cool. Reserve broth. Bone chicken, and cut into bite-size pieces. Set aside.
Add potatoes to chicken broth; cook over medium heat 15 minutes or until potatoes are tender. Mash potatoes in broth; add chopped chicken, tomatoes, onion, sugar, remaining salt, and pepper. Cook, uncovered, over medium heat 45 minutes, stirring frequently.
Add lima beans and corn; cook over low heat 20 minutes or until lima beans are tender.