Southwest White Chicken Chili

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 (I used 1 tbsp of onion powder)
1 medium green pepper, chopped
1 can Cream of Chicken soup
3/4 c. water
1 1/2 cups frozen corn
2 cans white kidney beans rinsed and drained (I used cannelinni beans)
2 tbsp. shredded cheese (optional)

1. Heat oil in skillet over medium heat. Add chicken, chili powder, cumin, onion, and pepper and cook until chicken is cooked through and vegetables are tender, stirring often.
2. Stir stir 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 if desired.

We had it with cornbread. Mmmm. Payton loved it and had three bowls. Elly would only eat the beans. :)