brunswick stew tom 1 cup/serv

Eight cups water, maybe more depending on your likes
two large boneless, skinless chicken breasts, at least 20 oz total
one 28 oz. can whole peeled tomatoes with the juice (and mashed with a fork),
two 14 oz. cans chicken broth,
two 14 oz. cans cream-style corn
one 14 oz. can lima beans drained or 16 oz frozen
one 14 oz. can cut green beans drained or 16 oz frozen
one baking potato 16 oz
9 oz sweet onion chopped
one 14 oz. can sweet corn drained or 16 oz frozen
One tablespoon salt (or to taste)
1.5 teaspoon black pepper
3 teaspoons Tabasco (depending on your tolerance),
3 tablespoons Worcestershire sauce.
6 oz of stew beef

Brown stew beef in large soup pot. Next place water and chicken in the pot and cook to boiling on medium-high until tender to the fork (about an hour). Shred chicken and return to pot of water. Add chicken broth and all remaining ingredients, except potato. Cover with a tight lid and cook on medium to medium-low heat for about an hour, stirring occasionally. Peel and cut up the baking potato coarsely and add it to the pot during the last 25 minutes of cooking. The potato should be fork tender when it is ready.

Serving Size: 1 cup