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Southern Camp Stew

Oxmoor House
Prep time 2 mins
Cook time 13 mins
Yield 6 servings (serving size: 1 cup)
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.

Ingredients

  • 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

Nutrition Information

  • calories 225
  • caloriesfromfat 0.0 %
  • fat 2.9 g
  • satfat 0.8 g
  • monofat 1 g
  • polyfat 0.7 g
  • protein 27 g
  • carbohydrate 23.8 g
  • fiber 5 g
  • cholesterol 60 mg
  • iron 2.4 mg
  • sodium 257 mg
  • calcium 38 mg

How to Make It

  1. 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.

  2. While soup simmers, skin and bone chicken. Shred chicken to measure 3 1/2 cups; add chicken to soup. Cook 3 minutes.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Fresh Food Fast Weeknight Meals