Campbell'S Southwest White Chicken Chilli

• 1 tablespoon veg. oil
• 4 skinless, boneless, chicken breast halves, cut into cubes (strips..)
• 4 teaspoons chilli powder
• 2 teaspoons ground cumin
• 1 large onion, chopped
• 1 medium green pepper, chopped (3/4 cup)
• 1 can (10 and 3/4 oz) Campbell's condensed cream of chicken soup (regular or 98% fat free)
• 3/4 cup water
• 1 and 1/2 cup frozen whole kernel corn
• 2 cans (15 oz) white kidney beans
• 2 tablespoons shredded cheddar cheese

1. Heat oil in a 4 qt. saucepan over medium-high heat.
2. Add chicken, chilli powder, cumin, onion and pepper and cook until chicken in cooked through and veggies are tender, stirring often.
3. Stir soup, water, corn, and beans in saucepan and heat to a boil. Reduce to low heat
4. Cover and cook for 5 minutes. Sprinkle with cheese

oil, skinless, chilli powder, ground cumin, onion, green pepper, campbells condensed cream of chicken soup, water, kernel corn, white kidney beans, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/campbells-southwest-white-chicken-chilli-50140289 (may not work)