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Speedy Chicken Stew

Yield Makes 6 servings

Ingredients

  • 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

How to Make It

  1. 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.