email this pageIngredients
4 medium russet potatoes, peeled and chopped (4 cups)
8 cups lower-sodium chicken broth
2 cups chopped cooked chicken
3 cups shredded Kalua Pork
1 large onion, chopped
1 (28-ounce) can diced tomatoes
4 (14-ounce) cans corn (2 cream-style and 2 niblet-style, drained)
1/4 cup Worcestershire sauce
1 tablespoon butter
1 cup ketchup
Coarsely ground black pepper
Instructions
8 cups lower-sodium chicken broth
2 cups chopped cooked chicken
3 cups shredded Kalua Pork
1 large onion, chopped
1 (28-ounce) can diced tomatoes
4 (14-ounce) cans corn (2 cream-style and 2 niblet-style, drained)
1/4 cup Worcestershire sauce
1 tablespoon butter
1 cup ketchup
Coarsely ground black pepper
1. Combine potatoes and broth in a Dutch oven or stockpot. Bring to a boil, reduce heat and simmer 20 to 30 minutes.
2. Add remaining ingredients. Cook 20 minutes. Serves 8.
Nutritional Information
2. Add remaining ingredients. Cook 20 minutes. Serves 8.
Per serving: 600 calories, 13g fat, 28g prot., 90g carbs., 8g fiber, 2770mg sodium.
