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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 (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 kernal corn
2 cans (about 15 oz. each) white kidney beans (cannelini), rinsed or drained
2 tbsp. 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 in soup, water, corn and beans in saucepan and heat to a boil. Reduce heat to low. Cover and cook 5 min., stirring occasionally. Sprinkle with cheese.
