Description
Hearty chicken and brisket stew, brimming with corn, lima beans, and tomatoes. Perfect for a chilly evening!
Ingredients
Units
Scale
- 2 large onions (chopped)
- 2 garlic cloves (minced)
- 1 tbsp (15 ml) vegetable oil
- 1 1/2 tbsp (22 ml) jarred beef soup base
- 2 lbs (907 g) uncooked skinned and boned chicken breast
- 1 (28 ounce) can (794 ml) fire-roasted crushed tomatoes
- 1 (12 ounce) package (340 g) frozen white shoepeg or whole kernel corn
- 1 (10 ounce) package (283 g) frozen cream-style corn, thawed
- 1 (9 ounce) package (255 g) frozen baby lima beans
- 1 (12 ounce) bottle (340 ml) chili sauce
- 1 tbsp (15 ml) brown sugar
- 1 tbsp (15 ml) yellow mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1/2 tsp coarsely ground black pepper
- 1 lbs (454 g) cooked chopped barbecue beef brisket (without sauce)
- 1 tbsp (15 ml) fresh lemon juice
- hot sauce (optional)
Instructions
For the Soup
- Sauté onions and garlic in hot oil in a 7.5-quart Dutch oven over medium-high heat for 3 to 5 minutes, or until tender.
- Stir together beef soup base and 2 cups of water, and add to the Dutch oven. Stir in chicken and the next 9 ingredients. Bring to a boil.
- Cover, reduce heat to low, and cook for 2 hours, stirring occasionally.
- Uncover and shred the chicken into large pieces using two forks.
- Stir in brisket and lemon juice. Cover and cook for 10 minutes.
- Serve with hot sauce, if desired.
Notes
- For deeper flavor, brown the chicken breast in the oil before adding the onions and garlic.
- To reduce sodium, use less beef soup base and season with additional salt and pepper to taste.
- This stew freezes well! Allow to cool completely before storing in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Braising
- Cuisine: Southern
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 15
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100