Brunswick Stew with Smoked Paprika

According to Cooking Light: "This recipe is said to have originated in Brunswick County, Virginia, in the 1800s. We spiced it up with a little smoked Spanish paprika (available at gourmet specialty stores and some supermarkets). Use rotisserie chicken to speed up preparation. The strong, smoky flavors in this dish pair well with Champagne or sparkling wine. It's a delicious combination that could become a regular autumn weeknight treat."  Jim and I slightly altered the recipe (using hot paprika in place of regular paprika and ground red pepper, Liquid Smoke to get the smoky flavor of the smoked Spanish paprika called for by Cooking Light, and canned chicken instead of shredded rotisserie), and it turned out great. We love soup, and this one is definitely a keeper!

Yield: 6 servings (serving size: about 1 1/2 cups)

Ingredients:

• 2 cups (3/4-inch) cubed Yukon gold potato
• 2 cups thinly sliced yellow onion 
• 2 cups frozen corn kernels, thawed
• 1 cup frozen baby lima beans, thawed 
• 1/2 cup tomato sauce 
• 2 (14-ounce) cans fat-free, less-sodium chicken broth 
• 2 bacon slices, cut crosswise into 1/2-inch strips 
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• 3 cups shredded cooked chicken breast 
• 1/2 teaspoon sweet Spanish smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground red pepper

Preparation:

1. Combine first 7 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat to low; simmer 30 minutes or until potatoes are tender, stirring occasionally. Stir in chicken, paprika, salt, and pepper; simmer 15 minutes.

Nutritional Information:

• Calories: 308
• Calories from fat: 22%
• Fat: 7.5g
• Saturated fat: 2.4g
• Monounsaturated fat: 3g
• Polyunsaturated fat: 1.4g
• Protein: 29.4g
• Carbohydrate: 31.6g
• Fiber: 4.9g
• Cholesterol: 65mg
• Iron: 2.2mg
• Sodium: 645mg
• Calcium: 36mg