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.
1 1/2 cups frozen whole-kernel corn
1 cup chicken stock (such as Swanson)
2 tablespoons white vinegar
1 tablespoon light brown sugar
1/4 cup no-salt-added tomato paste
1 (14.5-ounce) can no-salt-added diced tomatoes
1 (15.25-ounce) can medium-size green lima beans, rinsed and drained
2 teaspoons hot sauce (optional)
1 small rotisserie chicken
How to Make It
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.
While soup simmers, skin and bone chicken. Shred chicken to measure 3 1/2 cups; add chicken to soup. Cook 3 minutes.
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