Southwest White Chicken Chili

• 1 tablespoon vegetable oil
• 4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes
• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 4 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
• 1 ½ cups frozen whole kernel corn
• 1 (10.5 ounce) can Campbell’s condensed cream of chicken soup
• ¾ cup water
• 2 tablespoons shredded Cheddar cheese

Directions

1. Heat oil in a 4-quart saucepan over medium-high heat. Add chicken, onion, bell pepper, chili powder, and cumin; cook until chicken is cooked through and vegetables are tender, stirring often.
2. Stir in beans, corn, condensed soup, and water and bring to a boil. Reduce the heat to low, cover, and cook for 5 minutes, stirring occasionally. Sprinkle with Cheddar and serve.