Speedy Chicken Stew

Recipe from

Southern Living


2 (14-ounce) cans chicken broth
2 chicken bouillon cubes
1 (20-ounce) package frozen creamed corn
1 (10-ounce) package frozen baby lima beans
1 large baking potato, peeled and diced
1 small jalapeño pepper, seeded and minced (optional)
1/2 large sweet onion, diced
1/8 teaspoon ground red pepper
1/4 teaspoon dried thyme
3 cups chopped cooked chicken
1 (14 1/2-ounce) can seasoned diced tomatoes with garlic, basil, and oregano
1 (6-ounce) can tomato paste


Combine first 9 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.