Grandmama Cogle served this delicious soup for many Sunday lunches in Dixon’s Mills, Alabama. I love to pull this recipe out when the weather turns cold. Serve with rolls and sweet tea.
4 large cans tomatoes
1 large cans of (small) lima beans
2 large cans cream corn
1 large can whole kernel corn
2 cans cream of chicken soup
3 cups chicken, boiled and diced
Mash tomatoes and place in a large boiler on medium heat. Add lima beans – stir. Continue to stir while adding the remaining ingredients. Bring soup mixture to a boil. Continue to stir in order to prevent sticking. Cover and refrigerate immediately. Allow to refrigerate overnight before serving. Heat when ready to serve.
Soup Made Easy: I put everything in the slow cooker for the day – and never worry about sticking. It is a great treat to have waiting when you get home.
Sounds yummy Lisa, I may just have to put this in the crockpot for lunch Sunday. 🙂