Mexican Soup - cooking recipe

Ingredients

4 skinless chicken breasts, cut in bite-size pieces
1 small onion, chopped
1 c. vegetable oil
1 (15 oz.) can red kidney beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can whole kernel corn, drained
1 (10 oz.) can original Ro-Tel
1 (10 oz.) can Mexican Ro-Tel
2 (14 1/2 oz.) cans chicken broth
1 Tbsp. chili powder
1 tsp. sugar
1/2 tsp. salt

Preparation

Saute chicken and onion in oil over medium-high heat until chicken is lightly brown.
In large pot, combine all ingredients and bring to a boil over medium-high heat.
Cover and simmer 30 minutes.