A Taste of Southern Tradition: Old Fashioned Brunswick Stew

This is one of my husband Mike's favorite meals when he returns from a long day of hunting. Perfect for cool weather.

Fashioned Brunswick Stew recipe

Ingredients:

8 cups water Two boneless, skinless chicken breasts One 28 oz. can whole peeled tomatoes with the juice (and mashed with a fork) One 14 oz. can chicken broth Two 14 oz. cans cream-style corn One 14 oz. can lima beans drained One 14 oz. can cut green beans drained One baking potato (peeled and cut into chunks) One medium-sized sweet onion chopped One 14 oz. can sweet corn drained 1.5 tablespoons salt (or to taste) 1 teaspoon black pepper 5-10 drops Tabasco (depending on your tolerance) 1 teaspoon Worcestershire sauce

Directions:

Boil water and chicken in a sizable soup pot for approximately an hour, or until the chicken is cooked through and fork-tender. Return the shredded chicken to the water-filled cooker. Add the potato last, then combine the remaining ingredients with the chicken broth. Cook for about an hour on medium-low heat, stirring occasionally, under a tight cover. After 25 minutes of simmering, add potato chunks to the pot. When the potato is done, it should be fork-tender. Enjoy!