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Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirrring often. Stir the soup, water, corn and beans into the saucepan and heat to a boil. Reduce heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with cheese.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Definitive Sichuan cookbook — 200+ recipes with cultural context