Ready in 15 minutes
8 servings

In a heated 4-1/2-quart soup pot or Dutch oven, heat:

1 tablespoon corn oil

Add:

1 cup white onions, chopped
1/2 stick unsalted butter, softened

Saute onions until soft. Put in:

4 cans (5 ounces each) chicken chunks, include liquid
1 can (14-1/2 ounces) stewed tomatoes
2 cans (8 ounces each) potatoes, cubed, drained
1 can (15 ounces) lima beans, rinsed & drained
1 can whole kernel corn, drained
1 tablespoon white sugar
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 tablespoon real bacon bits (optional)
1 can (14-1/2 ounces) condensed tomato soup
1 can (14-1/2 ounces) chicken stock

Bring to quick rolling boil, and then reduce to simmer. Cook over low heat until vegetables are tender. If thicker consistency is desired, stir-in a mixture of:

cornstarch
cold chicken stock or water

Season according to taste with:

fine salt
freshly-cracked black peppercorn

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This article was published on Wednesday 7 October 2009 à 10:11 am and is filed under Chicken. You can follow the comments through this feed RSS 2.0. You can leave a comment, ou can trackback from your site.