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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 3 |
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Chock-full of vegetables, chicken and ham, this hefty soup-like recipe from Dianna Wissinger in Lawrenceburg, Indiana packs its own heat on chilly days! It's a real Southern classic, she says. Tip: Heat up extra cream-style corn for a side dish with dinner. Ingredients:
2 cups water |
2 bone-in chicken thighs (about 3/4 pounds), skin removed |
1 small onion, finely chopped |
1/4 cup diced fully cooked ham |
1 can (14-1/2 ounces) diced tomatoes |
1 medium potato, peeled and cubed |
1/3 cup cream-style corn |
1/3 cup frozen lima beans |
2 teaspoons worcestershire sauce |
4 drops hot pepper sauce |
dash pepper |
dash cayenne pepper |
Directions:
1. In a large saucepan, combine the water, chicken, onion and ham. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Remove chicken; cool slightly. Remove meat from bones; discard bones. Cut meat into bite-size pieces; return to the pan.
3. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until potato is tender, stirring occasionally. Yield: 3 servings.
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