Adapted from this recipe by Jamie Deen
¼ cup olive oil
1 yellow onion, small diced
3 cloves garlic, minced
1 4 oz can tomato paste
¼ teaspoon cayenne pepper
1 15 oz can diced tomatoes
4 cups chicken stock
1 ½ cups barbeque sauce – homemade or store bought
½ cup apple cider vinegar
3 tablespoons Worcestershire sauce
1 ½ pounds shredded chicken
8 oz frozen corn kernels
8 oz frozen baby lima beans
Salt and pepper to taste
Heat the olive oil in a Dutch oven or large soup pot. Saute the garlic and onion until soft. Add the tomato paste and cayenne pepper. Stir and cook for two minutes. Stir in the remaining ingredients and bring to a boil. Reduce heat and simmer for 90 minutes.
Serve with cornbread and hot sauce.