EASY CHICKEN CHILI

1 Tbsp olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1/2 cup chopped red bell pepper (I always omit this and it still tastes great)
1 (10.75 oz) can condensed cream of chicken soup
1 (14 oz) can chicken broth
1 cup water
2 cups diced cooked chicken
2 (15.5 oz) cans great northern beans, drained and rinsed
1 (4.5 oz) can chopped green chilies, undrained
1/2 tsp. dried oregano leaves
1/2 tsp. ground cumin
1/2 cup sour cream, if desired (I love sour cream so I always add it!)
chopped fresh cilantro, if desired
In a 4 quart saucepan, heat oil over medium-high heat.  Add onion and bell pepper.  Cook 2-3 minutes, stirring frequently, until tender.Stir in soup, broth, and water.  Cook 1-2 minutes, stirring frequently, until smooth and well blended.  Stir in chicken, beans, chilies, oregano and cumin.  Heat to boiling; reduce heat to medium-low.  Cook uncovered 10-15 minutes, stirring occasionally, until thoroughly heated.
Top each serving with sour cream and cilantro