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Ingredients
Chicken thighs, cut up
3 Cups water
1 1/2 Teaspoons salt
1 Cup potatoes, diced
1 3/4 Cup tomato sauce
1 Cup onions, chopped
1 3/4 Cups fresh or frozen corn
1 Teaspoon sugar
Salt to taste
Black pepper to taste
1 3/4 Cup frozen baby lima beans
1 Teaspoon dried basil
1 Teaspoon dried oregano
1/4 Teaspoon cayenne pepper
Instructions
Simmer chicken in large pot with water and salt until tender, about 1 to 1 1/2 hours. Drain off broth and set aside. Remove meat from bones when cool enough to handle. Cut into small pieces. Skim fat from broth and return to pan. Bring broth to a boil. Add potatoes and simmer 10 minutes. Add frozen lima beans, tomato sauce and onions and simmer 20 minutes. Add remaining ingredients and cook until vegetables are tender, about 15 minutes. Put chicken pieces back in and serve. This soup doesn't look that appetizing, but once you taste it, you will love it. You can also vary the amounts of veggies. If to thick, just add a can of chicken broth or just water.