Chicken and Brisket Stew

From Southern Living Magazine

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)

Preparation

1. 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.
2. 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. 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.
4. Note: We tested with Superior Touch Better Than Bouillon Beef Base and Muir Glen Organic Fire Roasted Crushed Tomatoes.