Adapted from this recipe by Jamie Deen
¼ cup olive oil
3 cloves garlic, minced
1 yellow onion, small diced
1 15 oz can tomatoes
4 cups chicken stock
1 cup Sweet Baby Ray’s barbeque sauce
½ cup apple cider vinegar
3 tablespoons Worcestershire sauce
¼ teaspoon cayenne pepper
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 large soup pot. Saute the garlic and onions until soft. Stir in the remaining ingredients and bring to a boil. Reduce heat and simmer for 90 minutes.
Serve with cornbread and hot sauce.