How to Make It
Sauté onions and garlic in hot oil in a 7.5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.
Stir together beef soup base and 2 cups water, and add to Dutch oven. stir in chicken and next 9 ingredients. bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
Uncover and shred chicken into large pieces using 2 forks. stir in brisket and lemon juice. Cover and cook 10 minutes. serve with hot sauce, if desired.
NOTE: We tested with Superior Touch Better Than Bouillon Beef Base and Muir Glen Organic Fire Roasted Crushed Tomatoes.