Southern Camp Stew
Serving Size
1 cup
Servings
6
Prep Time
5 min
Cook Time
10 min
Ingredients
1 1/2 cups
frozen corn
1 cup
chicken broth
2 tablespoons
white vinegar
1 tablespoon
light brown sugar
1/4 cup
no-salt-added tomato paste
1 (14.5-ounce) can
(15-oz) 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
- 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.
Nutrition 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 |
Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010