1 (10 ounce) package chicken broth and water
1 (10 ounce) package frozen mixed vegetables
2 (10 ounce) cans chili beans, drained
1 (10.75 ounce) can condensed tomato soup
1 (15 ounce) can whole kernel corn, undrained
2 cups cooked, cubed chicken meat
In a large pot over medium low heat, combine chicken broth and water, and bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until chicken is no longer pink and liquid is reduced, about 20 minutes.
Stir mixed vegetables and chili beans into pot with chicken. Cook for about 30 minutes, stirring often, until vegetables are tender. Stir in tomatoes and corn. Cover, and bring to a boil. Reduce heat to low, and simmer for about 15 minutes, stirring occasionally. Remove from heat, and stir in chicken.
Return pot to medium heat, and add chicken meat. Cook for 20 minutes, stirring occasionally, until meat is no longer pink and juices are reduced. Remove from heat, and stir in chicken and corn. Return pot to low heat, and add pot broth. Bring to a boil, and cook and stir for about 10 minutes, until thickened. Serve chicken cooked over pasta salad.
⭐ ⭐ ⭐ ⭐