1 (1 ounce) package instant chili chicken soup mix
1 (16 ounce) can whole peeled tomatoes, uncooked
1 (15 ounce) can whole peeled tomatoes, undrained
1 (8 ounce) container Italian-style salad dressing
3/4 cup white sugar
3/4 cup peanut oil
1 teaspoon cornstarch
In a medium saucepan, fill soup and tomato cans with water to reach 1 1/4 inches deep. Heat gently to boiling. Reduce heat to medium. Cook, stirring, until steaming; reduce heat and simmer until increased by half. Stir in chicken broth, tomato, potato, tomato sauce, white sugar, oil, cornstarch and 1/2 cup of water to cover. Bring to a boil.