1-First, heat the 1 ½ tablespoons of canola oil in a large pot over medium heat. Add the finely chopped onion and sauté until it becomes tender, which takes about 5 minutes, then briefly add the minced garlic to enhance the aroma without burning it.

2-Next, stir in the 2 tablespoons of tomato paste mixed with a portion of the 2 ¼ cups of low sodium chicken broth to create a smooth base. Then, add the remaining broth, the 14.5 oz can of fire roasted diced tomatoes, the 1 ½ cups each of frozen corn and lima beans, the ¾ cup of barbecue sauce, 2 tablespoons of brown sugar, 1 tablespoon of Worcestershire sauce, 1 ½ teaspoons of hot sauce, ¼ teaspoon of black pepper, ⅛ teaspoon of crushed red pepper, and 1 to 2 pinches of cayenne pepper.

3-Bring the mixture to a low boil and let it simmer for 15 minutes to allow the flavors to blend. After that, incorporate the 2 ½ cups of pulled smoked pork and 1 ½ cups of cooked diced chicken, then simmer for an additional 5 minutes. Finally, season to taste and serve with an optional drizzle of barbecue sauce for extra zest.