Southern Camp Stew

Prep Time

5 min

Cook Time

10 min

Servings

6

A hearty meal with a variety of veggies, that can satisfy anyone's hunger.


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

Directions

Step 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.

Step 2

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


Nutritional Information

Calories 225
Fat 2.9 g
Saturated fat 0.8 g
Monounsaturated fat 1 g
Polyunsaturated fat 0.7 g
Protein 27 g
Carbs 23.8 g
Fiber 5 g
Cholesterol 60 mg
Sodium 257 mg


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