2 tbsp. vegetable oil
1 c. chopped Idaho-Oregon sweet Spanish onions
1 clove garlic, minced
1 lb. boneless, skinless chicken breasts, cubed
2 cans (15 oz. each) kidney beans, drained
2 cans (14 oz. each) stewed tomatoes
1 pkg. (10 oz.) frozen corn
1 can (7 oz.) diced green chilies
1/2 tsp. chili powder
1/2 tsp. cumin
1 can (16 oz.) California cling peach slices in juice or extra light syrup

Heat oil in large soup pot or Dutch oven. Saute onions and garlic over medium heat for 3 to 5 minutes. Add cubed chicken. Cook, stirring occasionally, until cooked through. Stir in kidney beans, stewed tomatoes, corn, green chilies, chili powder and cumin. Bring mixture to a boil. Reduce heat. Simmer gently for 25 minutes.

Drain peaches, reserving all liquid for other uses. Stir peach slices into bean mixture. Ladle into soup bowls to serve. Makes 6 to 8 servings.