SPEEDY CHICKEN STEW
2 (14-ounce) cans chicken broth2 chicken bouillon cubes1 (20-ounce) package frozen cream-style corn1 (10-ounce) package frozen baby lima beans1 large baking potato, peeled and diced1 small jalapeno pepper, seeded and minced (optional)1/2 large sweet onion, diced1/4 teaspoon salt1/8 teaspoon black pepper1/4 teaspoon dried thyme3 cups chopped cooked rotisserie chicken1 (14-1/2-ounce) can seasoned diced tomatoes with garlic, basil, and oregano1 (6-ounce) can tomato pasteIn 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.
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