Categories: Soup

Ingredients

• 2 large onions, chopped
• 2 garlic cloves, minced
• 1 tbsp. vegetable oil
• 1 1/2 tbsp. jarred beef soup base
• 2 lbs. chicken breasts
• 28 oz. can fire-roasted crushed tomatoes
• 12 oz. frozen white whole kernel corn
• 10 oz. frozen cream-style corn, thawed
• 9 oz. frozen baby lima beans
• 12 oz. bottle chili sauce
• 1 tbsp. brown sugar
• 1 tbsp. yellow mustard
• 1 tbsp. Worcestershire
• 1/2 tsp black pepper
• 1 lb. chopped barbecue beef brisket (without sauce)
• 1 tbsp. fresh lemon juice
• Hot sauce

Directions

1. Saute onions and garlic in hot oil in a Dutch oven over medium-high heat 3-5 minutes or until tender.

2. Stir together beef soup base and 2 cups water and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.

3. Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce.

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