3 slices bacon, cut in half crosswise
16 oz. can stewed tomatoes
14.5 oz. chicken broth
1 large potato, peeled & chopped
9-10 oz. frozen corn & lima beans
6 oz., 2/3 c., can tomato juice
1 tsp. dried minced onion
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. cold water
2 Tbs. flour
2 c. cubed cooked chicken
Cook bacon until crisp. Drain & crumble. In same saucepan, after removing grease, combine tomatoes, chicken broth, potato, vegetables, juice, onion, salt & pepper. Bring to boiling
reduce heat. Cover
simmer 20 minutes or until potatoes are tender. Combine water with flour
stir until smooth. Stir flour mixture into saucepan
cook & stir until thickened & bubbly. Cook & stir 1 minute more. Stir in chicken
heat through. Spoon into bowls. Top with bacon. Serves 4.
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