Speedy Chicken Stew

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

Preparation

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.