Preparation:
In 6 quart stockpot combine green pepper, onions, celery, broth mix, and garlic; cook, stirring frequently, until all vegetables are tender. Add chicken, tomatoes, and water to vegetables and bring to a boil. Reduce heat, cover, and let simmer for 30 minutes. Add corn, okra, salt, and hot sauce to chicken mixture; cook uncovered, stirring frequently, for 45 minutes. |