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Brunswick Stew

Ingredients

  • 1 Tbsp olive oil
  • 1 yellow onion diced
  • 2 cloves of garlic minced
  • 2 Tbsp tomato paste
  • ½ tsp salt
  • ¼ tsp smoked paprika
  • ¼ tsp garlic powder
  • ¼ tsp freshly cracked black pepper
  • 2 14.5 oz. cans of diced tomatoes
  • 1 cup frozen corn kernels
  • 1 lb. Yukon gold potatoes peeled and diced
  • ½ cup BBQ sauce
  • 4 cups cooked shredded chicken
  • 3 cups chicken broth

Instructions

  • Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and garlic. Sauté for a few minutes until the onion is translucent.
  • Stir in the tomato paste and spices (salt, smoked paprika, garlic powder, and black pepper). Allow the tomato paste and spices to cook for about 30-45 seconds.
  • Now add in the diced tomatoes, frozen corn, potatoes, and BBQ sauce. Stir everything together.
  • Add in the shredded chicken and chicken broth. Stir everything together until well combined.
  • Bring the pot up to a boil then immediately lower the heat to medium-low heat and simmer the soup for 20 minutes. After 20 minutes if the potatoes are not fork tender, continue to simmer for 2-3 more minutes. Garnish with fresh chopped parsley (optional) and serve with cornbread or crusty bread.