1 can Campbell's cream of chicken soup
1 can Campbell's chicken broth
1 3/4 c. water
2 c. cubed peeled potatoes
1 (16 oz.) pkg. frozen mixed vegetables
2 c. cubed cooked chicken
1/4 c. dried sweet peppers
1/4 tsp. curry powder

In sauce pan, stir soup gradually into broth and water, heat to boiling, add potatoes, boil 5 minutes. Add remaining ingredients, reduce heat to low, cover, simmer until vegetables are done. Makes about 8 1/2 cups or 6 servings.