Speedy Chicken Stew - cooking recipe

Ingredients

4 (10 1/2 oz.) cans chicken broth
2 chicken bouillon cubes
1 (20 oz.) pkg. frozen creamed corn
1 (10 oz.) pkg. frozen baby lima beans
1 large potato, peeled and diced
1/2 large onion, diced
1/8 tsp. ground red pepper
1/4 tsp. dried thyme
3 c. chopped, cooked chicken
1 (14 1/2 oz.) can seasoned diced tomatoes with garlic, basil and oregano
1 (6 oz.) can tomato paste

Preparation

Combine first 8 ingredients in a Dutch oven.
Bring to a boil over medium-high heat, stirring often.
Reduce heat and simmer 15 to 20 minutes or until potatoes and lima beans are tender.
Stir in chicken, diced tomatoes and tomato paste; simmer 10 more minutes.