Southern Camp Stew

 Southern Camp Stew
Serving Size
1 cup
Prep Time
5 min
Cook Time
10 min


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
  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.

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