Southern Camp Stew

• 1 1/2 cups frozen whole-kernel corn
• 1 cup chicken stock (such as Swanson)
• 2 tablespoons white vinegar
• 1 tablespoon light brown sugar
• 1/4 cup no-salt-added tomato paste
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 1 (15.25-ounce) can medium-size green lima beans, rinsed and drained
• 2 teaspoons hot sauce (optional)
• 1 small rotisserie chicken

1. Combine first 7 ingredients and hot sauce, if desired, in a large Dutch oven. Cover and bring to a boil; reduce heat, and simmer 6 minutes.
2. While soup simmers, skin and bone chicken. Shred chicken to measure 3 1/2 cups; add chicken to soup. Cook 3 minutes.
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corn, chicken stock, white vinegar, light brown sugar, nosalt, salt, beans, hot sauce, rotisserie chicken

Taken from www.myrecipes.com/recipe/southern-camp-stew (may not work)