Instructions

• Place a large Dutch oven on the stovetop over medium heat. Pour in the 2 cups low-sodium chicken broth and both (8-oz) cans tomato sauce; stir to combine.
• Add the shredded rotisserie chicken, 1-1/2 cups peeled, chopped red potatoes, 1-3/4 cups frozen lima beans, and 1-3/4 cups frozen whole kernel corn to the pot.
• Add 1 tsp sugar, 1/4 tsp salt, 1/2 tsp pepper, 1/4 tsp ground red pepper, 1/4 tsp oregano, 1/4 tsp poultry seasoning, and 2 Tbsp dried minced onion flakes; stir everything together.
• Increase heat and bring the mixture to a boil, stirring as needed to prevent sticking.
• Once boiling, reduce the heat to low (maintain a gentle simmer), cover, and simmer for 30 to 45 minutes, stirring occasionally, until the potatoes and other vegetables are tender and the stew is heated through.
• Remove from heat and serve hot.