A hearty and comforting chunky soup. Juicy chunks of Prime chicken thighs, creamy corn, lima beans and potatoes in a thick and tasty broth.
|3 tbsp||(45 mL) Flour|
|.25 tsp||(1 mL) Cayenne pepper|
|1||(approx. 680 g) Package Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs|
|Salt and pepper|
|1 tbsp||(15 mL) Vegetable oil|
|1 tbsp||(15 mL) Butter|
|2||Cloves garlic, minced|
|1||(300 g) Bag frozen lima beans|
|3||Potatoes, peeled and diced|
|1||(28 oz/796 mL) Can diced tomatoes|
|1||(14 oz/398 mL) Can creamed corn|
|1 tbsp||(15 mL) Apple cider vinegar|
|1||(900 mL) Container chicken broth|
|.5 tsp||(2 mL) Hot sauce|
|1 tbsp||(15 mL) Worcestershire sauce|
COMBINE flour, cayenne, salt and pepper in a medium bowl. Toss chicken pieces in the flour mixture to coat.
HEAT oil and butter in a large pot over medium-high heat. Add chicken and cook 6-8 minutes or until browned. Add onions and garlic. Cook for an additional 2-3 minutes.
ADD lima beans, potatoes, tomatoes, corn, vinegar, broth, hot sauce and Worcestershire sauce. Bring to a boil, reduce heat, cover and simmer gently for 20 to 30 minutes. Adjust seasoning and serve.
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