Bring 2 quarts water and chicken to a boil in a Dutch oven; reduce heat, and simmer 40 minutes or until tender. Remove chicken, and set aside. Reserve 3 cups broth in Dutch oven. (Reserve remaining broth for other uses.)

Pour canned lima beans and liquid through a wire-mesh strainer into Dutch oven, reserving beans; add tomato to Dutch oven.

Bring to a boil over medium-high heat; cook, stirring often, 40 minutes or until liquid is reduced by one-third.

Skin, bone, and shred chicken. Mash reserved beans with a potato masher.

Add chicken, mashed and frozen beans, potato, and onion to Dutch oven. Cook over low heat, stirring often, 3 hours and 30 minutes.

Stir in corn and remaining ingredients; cook over low heat, stirring often, 1 hour.