Difficulty: Easy - for beginners
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 (about 1 cup)
1 medium green pepper, chopped (about 3/4 cup)
1 can (10 3/4 oz) condensed cream of chicken soup
3/4 cup water
1 1/2 cups frozen whole kernel corn
2 cans (15 oz each) white kidney beans (cannellini) rinsed and drained
2 Tablespoons shredded cheddar cheese
1. Heat the oil in a 4 qt saucepan over medium high heat. Add the chicken, chili powder, cumin, onion and green pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
2. Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.