SPEEDY CHICKEN STEW

2 (14-ounce) cans chicken broth

2 chicken bouillon cubes

1 (20-ounce) package frozen cream-style corn

1 (10-ounce) package frozen baby lima beans

1 large baking potato, peeled and diced

1 small jalapeno pepper, seeded and minced (optional)

1/2 large sweet onion, diced

1/4 teaspoon salt

1/8 teaspoon black pepper

1/4 teaspoon dried thyme

3 cups chopped cooked rotisserie chicken

1 (14-1/2-ounce) can seasoned diced tomatoes with garlic, basil, and oregano

1 (6-ounce) can tomato paste

In a Dutch oven, combine the broth, bouillon, corn, lima beans, potato, jalapeno, onion, salt, pepper, and thyme. Bring the mixture to a boil over medium-high heat, stirring often.

Reduce the heat and simmer 15 to 20 minutes until veggies are tender.

Stir in the chicken, tomatoes, and tomato paste; simmer another 10 minutes.

Note: I got this recipe from the Southern Living Annual Recipes Book 2003.