Ingredients
2 large onions, chopped 2 garlic cloves, minced 1 tablespoon vegetable oil 1 1/2 tablespoons jarred beef soup base 2 pounds skinned and boned chicken breasts 1 (28-oz.) can fire-roasted crushed tomatoes 1 (12-oz.) package frozen white shoepeg or whole kernel corn 1 (10-oz.) package frozen cream-style corn, thawed 1 (9-oz.) package frozen baby lima beans 1 (12-oz.) bottle chili sauce 1 tablespoon brown sugar 1 tablespoon yellow mustard 1 tablespoon Worcestershire sauce 1/2 teaspoon coarsely ground pepper 1 pound chopped barbecued beef brisket (without sauce) 1 tablespoon fresh lemon juice Hot sauce (optional)
How to Make It
Step 1
Sauté onions and garlic in hot oil in a 7.5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.
Step 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.
Step 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, if desired.
Step 4
NOTE: We tested with Superior Touch Better Than Bouillon Beef Base and Muir Glen Organic Fire Roasted Crushed Tomatoes.
Source: https://www.southernliving.com/recipes/chicken-brisket-brunswick-stew-recipe