Southwest White Chicken Chili

*from Campbell's

• 1 tbsp vegetable oil
• 4 skinless, boneless chicken breast halves, cut into cubes
• 4 tsp chili powder
• 2 tsp ground cumin
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 (10-3/4 oz can) cream of chicken soup
• 3/4 c water
• 1-1/2 c frozen whole kernel corn
• 2 (15 oz) cans cannelini beans, rinsed and drained
• 2 tbsp shredded cheddar cheese

1. Heat oil in 4 qt saucepan over medium-high heat.
2. Add chicken, chili powder, cumin, onion, and pepper.
3. Cook until chicken is cooked through and vegetables are tender, stirring often.
4. Stir soup, water, corn, and beans in saucepan and heat to a boil.
5. Reduce heat to low.
6. Cover and cook 5 min, stirring occasionally.
7. Sprinkle with cheese.

Makes 6 servings.