Chicken-And-Brisket Brunswick Stew

• 2 large onions, chopped
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 1/2 tablespoons jarred beef soup base
• 2 pounds skinned and boned chicken breasts
• 1 (28-oz.) can fire-roasted crushed tomatoes
• 1 (12-oz.) package frozen white shoepeg or whole kernel corn
• 1 (10-oz.) package frozen cream-style corn, thawed
• 1 (9-oz.) package frozen baby lima beans
• 1 (12-oz.) bottle chili sauce
• 1 tablespoon brown sugar
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon coarsely ground pepper
• 1 pound chopped barbecued beef brisket (without sauce)
• 1 tablespoon fresh lemon juice
• Hot sauce (optional)

1. Saute onions and garlic in hot oil in a 5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.
2. Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
3. Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired.
4. Note: We tested with Superior Touch Better Than Bouillon Beef Base and Muir Glen Organic Fire Roasted Crushed Tomatoes.

onions, garlic, vegetable oil, beef soup base, chicken breasts, tomatoes, kernel corn, frozen cream, beans, chili sauce, brown sugar, yellow mustard, worcestershire sauce, ground pepper, barbecued beef brisket, lemon juice, sauce

Taken from www.myrecipes.com/recipe/chicken-brisket-brunswick-stew (may not work)