Two 14-ounce cans chicken broth
3 red potatoes (about 4 ounces each), peeled and diced into 3/4-inch pieces
One 14-ounce can diced tomatoes
One 10-ounce package frozen lima beans
2 tablespoons finely chopped onion
Salt and pepper
One 12-ounce can cream-style corn

Watch how to make this recipe.
In a medium saucepan, combine the broth with the potatoes, tomatoes, beans and onions, and season with salt and pepper. Bring to a boil, and then reduce the heat to medium. Cook the soup until the potatoes are tender, 20 to 25 minutes. Remove from the heat, stir in the corn and serve. Adjust seasoning as needed.