Southwest White Chicken chili

1 Tbsp vegetable
4 skinless, boneless chicken breasts halves (1lb.) cut into cubes
4 tsp chili powder
2 tsp ground cumin
1 large onion, chopped
1 medium green pepper chopped
1 can cream of chicken (10 3/4oz)
3/4 cup water
1 1/2 cups frozen corn
2 cans white kidney beans (cannellini) rinsed and drained
2 Tbsp shredded cheddar cheese

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