Ingredients
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 Tbsp tomato paste
- 1/2 tsp salt
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp freshly cracked black pepper
- 2 (14.5 oz) cans diced tomatoes
- 1 cup frozen corn kernels
- 1 cup frozen lima beans
- 1 lb Yukon gold potatoes, peeled and diced
- 1/2 cup BBQ sauce
- 4 cups cooked shredded chicken
- 3 cups chicken broth
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic; sauté until translucent.
- Stir in tomato paste, salt, smoked paprika, garlic powder, and black pepper. Cook 30–45 seconds.
- Add diced tomatoes, corn, lima beans, potatoes, and BBQ sauce. Stir to combine.
- Add shredded chicken and chicken broth; stir again.
- Bring to a boil, then reduce heat to medium-low and simmer about 20 minutes, or until potatoes are tender.
- Adjust seasoning and mash a few potatoes if you prefer a thicker stew.
- Serve hot, optionally garnished with parsley, with cornbread or crusty bread.
Notes
- Use fire-roasted tomatoes for extra smoky flavor.
- Swap lima beans for green beans if preferred.
- Mash a few potatoes to naturally thicken the stew.
- Add cayenne or extra BBQ sauce for more heat or sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Southern American
- Diet: Halal
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 85 mg
