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