1. Boil broth in Dutch oven over medium-high heat. Add chicken, onion, celery. Return to boil. Reduce heat. Simmer 30 minutes. Remove chicken from pan. Let cool slightly. Remove bones and discard. Shred chicken.
2. Add corn, beans, tomatoes, ketchup, ham, sugar, vinegar, Worcestershire, hot sauce, marjoram and chicken to pan. Boil. Reduce heat. Simmer 30 minutes.
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|Serving Size: 1 Serving (1159g)|
|Recipe Makes: 8|
|Calories from Fat: 65 (16%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 32.8mg||10 %|
|Sodium 4135.2mg||143 %|
|Potassium 1533.7mg||40 %|
|Total Carbohydrate 59.3g||17 %|
|Dietary Fiber 14.1g||56 %|
|Sugars, other 45.2g|
|Protein 30.2g||43 %|
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Calories per serving: 408
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