4 skinned, bone-in chicken breast halves (about 2 1/4 pounds)
1 medium onion, chopped
2 celery ribs, chopped
1 (14-ounce) package frozen white corn
1 (16-ounce) package frozen baby lima beans
1 (14 1/2-ounce) can crushed tomatoes
1/3 cup ketchup
1/4 cup chopped country ham
1 tablespoon sugar
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 to 1 teaspoon hot sauce
1 teaspoon dried marjoram
How to Make It
Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion, and celery, and return to a boil. Reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken from pan, and let cool slightly.
Remove chicken from bones, discarding bones; shred chicken.
Add corn, next 9 ingredients, and chicken to Dutch oven. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes or until beans are tender.