white chicken chili

1 can (10 3/4 ounces)canned condensed cream of chicken soup
4 skinless, boneless chicken beast halves (about 1 pound) cut into cubes
2 cans (about 13 ounces each) cannellini beans drained and rinsed
1 envelope or about 1 ounce Lipton dry onion  soup an dip mix
1 Tablespoon chili powder
1 Tablespon vegetable oil
2 cups water
shredded cheddar cheese optional

Heat the oil in a 3 quart saucepan over medium high heat. Add the chicken and chili powder and cook until chicken is well browned and when you make a little cut in them juices run clear, stirring often

Stir the soup, water and soup mix in the saucepan 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 Top with shredded cheese if desired