White Chicken Chili

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes

1 tablespoon chili powder

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup(Regular or 98% Fat Free)

2 cups water

1 envelope (about 1 ounce) dry onion soup and recipe mix

2 cans (about 15 ounces each) white kidney beans (cannellini), rinsed and drained

Shredded Cheddar cheese

Sliced green onion

• Heat the oil in a 3-quart saucepan over medium-high heat.  Add the chicken and chili powder and cook until the chicken is well browned, stirring often.
• Stir the soup, water and soup mix in the saucepan and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes.
• Stir in the beans and cook until the mixture is hot and bubbling.  Serve with the cheese and onions.
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