Savory Southern-Style Brunswick Stew with Corn and Chicken

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A hearty stew combining tender shredded chicken, sweet corn, tomatoes, and lima beans simmered with smoky spices for a comforting meal. This American-inspired soup recipe, ready in about 65 minutes, pairs boneless skinless chicken thighs, chicken broth, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 4 cups chicken broth
• 1 cup yellow onion, diced
• 3 garlic cloves, minced
• 1 1/2 cups fresh corn kernels
• 1 can (14.5 oz) canned diced tomatoes with juice
• 1 cup canned lima beans, drained
• 1/4 cup barbecue sauce
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 cup diced yellow onion and 3 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
2. Step 2: Add 1 lb boneless skinless chicken thighs to the pot and sear for 4-5 minutes per side until lightly browned but not fully cooked.
3. Step 3: Pour in 4 cups chicken broth, 1 can (14.5 oz) diced tomatoes with juice, 1 1/2 cups fresh corn kernels, and 1 cup drained lima beans. Stir gently to combine.
4. Step 4: Add 1/4 cup barbecue sauce, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Bring the stew to a boil, then reduce heat to low and simmer uncovered for 30 minutes.
5. Step 5: Remove the chicken thighs, shred them with two forks, and return the shredded chicken to the stew. Stir well and cook for an additional 10 minutes until flavors meld and stew thickens slightly.
6. Step 6: Sprinkle 2 tbsp chopped fresh parsley over the stew just before serving for brightness.