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.