Chicken Brunswick-Style Stew

Ingredients

• 1 large sweet onion, coarsely chopped
• 6 cloves fresh garlic, coarsely chopped
• 1 (15 oz) can lima beans, drained
• 4 slices bacon
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 ½ cups no-salt-added chicken broth (or stock)
• ½ teaspoon kosher salt
• 1 teaspoon pepper
• 2 (9-oz) packages fully-cooked barbecue (or plain) chicken breast
• 1 (15-oz) package frozen gumbo vegetable blend (okra, corn, celery, onion, sweet peppers)
• 2 tablespoons chipotle pepper sauce
• ½ cup barbecue sauce
• ⅓ cup apple cider vinegar

Prep

1. Chop onion and garlic. Drain beans.
2. Cut bacon into 1-inch pieces (wash hands).

Steps

1. Preheat large stockpot on medium 2–3 minutes. Place bacon in pot; cook 4–5 minutes or until crispy. Remove bacon from pot and drain (reserving 2 tablespoons bacon drippings in pot).
2. Add onions to same pot; cook 5 minutes. Stir in garlic; cook 1–2 minutes or until fragrant. Stir in remaining ingredients (except bacon); simmer 30 minutes. Serve stew topped with bacon.