Ingredients

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves, cut into cubes

4 teaspoons chili powder

2 teaspoons ground cumin

1 large onion, chopped

1 medium green pepper, chopped (about 3/4 cup)

1 can (10 3/4 oz) Campbell’s Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

3/4 cup water

1 1/2 cups frozen whole kernel corn

2 cans (about 15 oz EACH) white kidney beans (cannellini), rinsed and drained

2 tablespoons shredded Cheddar cheese

Preparation

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