Tasty Tuesday ~ Southwest White Chicken Chili (need your help!)

So I was hesitant to post this recipe because it was kind of a disaster.  Sounds delicious, even from the title, but upon execution it was kind of bland.  I even tried adding some more (and by more I mean A LOT) of seasoning, but it still came up short.  To the recipes defense, I decided to shred the chicken which I think soaked up what little liquid you add (Only 3/4 cup of water...really??)  To help this, I added more water which I think then made it too watery.  It was kind of a vicious cycle where I continued to botch our dinner over and over again.  Haha.  It was really just one big fat fail.  So to all those culinary genius folk out there....do you think this could be salvaged by making it as the recipe follows?  Or do you have a fabulous white chili recipe you could offer me instead??

Southwest White Chicken Chili

1 T vegetable oil

4 skinless, boneless chicken breast halves, 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 Soup

3/4 cup water

1 1/2 cups frozen whole corn

2 cans (15 oz each) white kidney beans, rinsed and drained

2 T shredded cheddar cheese

1. Heat oil in 4-qt saucepan over medium-high heat.  Add chicken, chili powder, cumin, onion and pepper and cook until chicken is cooked through and vegetables are tender, stirring often.

2. Stir soup, water, corn and beans in saucepan and heat to a boil.  Reduce heat to low.  Cover and cook 5 min, stirring occasionally.  Sprinkle with cheese.

Bon Appetite!!