Southwest White Chicken Chili

1 Tbs vegetable oil 1 can (10 3/4 oz) cream of chicken soup
4 skinless, boneless chicken breast halves 3/4 cup water
cut into cubes 1 1/2 cups froze whole kernel corn
4 tsp chili powder 2 cans (15 oz ea.) white kidney beans, rinsed and
2 tsp ground cumin drained
1 lg. onion, chopped (about 1 cup) 2 Tbs shredded cheddar cheese
1 med. green pepper, chopped (about 3/4 cup)

1. Heat the oil in a 4 quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until 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.