Southwest Chicken Chili

1 Tbsp vegetable oil

1 pint cooked chicken

4 tsp. chili powder

1 tsp. ground cumin

1 large onion

1 med. green pepper chopped

1 can cream of chicken soup

3/4 c. water

1 1/2 c. kernel corn

1 can kidney beans rinsed and drained

Shredded cheddar cheese

Over medium-high heat oil and add green pepper, onion, chili powder, and cumin. Cook until vegetables are tender, stirring often. Add and stir soup, water, corn, and kidney beans in saucepan and heat to a boil. Reduce heat to low and cook 5 minutes, stirring occasionally. Sprinkle with cheese.