Curried Chicken Chowder

1 can (10 3/4 ounces) Condensed Cream of Chicken Soup

1 can (10 3/4 ounces) Condensed Chicken Rice Soup

2 soup cans water

1 teaspoon curry powder

2 medium potatoes (about 10 ounces), cut into cubes (about 2 cups)

1 package (about 9 ounces) frozen mixed vegetables

1/4 cup diced green or red pepper

2 cans (4.5 ounces each) White Chunk Chicken Breast in Water, drained

* Heat the soups, water, curry powder, potatoes, vegetables and pepper in a 4-quart saucepan over medium-high heat to a boil.

* Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Stir in the chicken. Cook until the mixture is hot and bubbling.