Chicken & Corn Soup/Stew Recipe

I got this recipe from Family Circle February's magazine.

Chicken & Corn Chili (Soup/Stew)

What you will need:

• 2 tbsp olive oil
• bag of frozen chopped onions * recipe calls for 1 large onion chopped
• (Recipe calls for 1 green pepper, Jason doesn't like green peppers and all of the colored ones were $3.99 at the time so I didn't find it necessary)
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp chili powder
• 1 (14.5) can chicken broth * calls for low sodium
• 1 (14.5) can seasoned diced tomatoes *recipe calls for 1 can plain diced tomatoes, drained
• 1 bag Tyson Grilled Chicken Breast Strips cut into bite size pieces (you can find these in the freezer section, just heat before you cut) * Recipe calls for 1 1/4 lbs boneless chicken breasts cut into bite size pieces
• 1 box (10 oz) frozen corn thawed
• 2 cans (15 oz each) cannellini beans drained and rinsed, I have a hard time finding these sometimes so I usually just buy some type of white beans
• 3/4 tsp salt
• shredded cheddar cheese

To prepare:

1. Heat oil in a large pot over medium heat.  Add onion and green pepper.  Cook, stirring, 5 mins.  Stir in cumin, coriander and chili powder;cook 1 minute.
2. Stir in chicken broth and tomatoes.  Bring to a simmer.  Add chicken.  Cover and simmer over low heat for 20 minutes until chicken is cooked through.
3. Sir corn, beans and salt into pot.  Heat through.  Spoon into bowls and top with shredded cheese.