2 tbsp. vegetable oil
1 c. chopped Idaho-Oregon sweet Spanish onions
1 clove garlic, minced
1 lb. boneless, skinless chicken breasts, cubed
2 (15 oz.) cans kidney beans, drained
2 (14 oz.) cans stewed tomatoes
1 (10 oz.) pkg. frozen corn
1 (7 oz.) can diced green chilies
1/2 tsp. chili powder
1/2 tsp. cumin
1 (16 oz.) can 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, until soft, 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.