Instructions: Trim any fat from chicken breasts; cut into 1-inch cubes.

In large heavy saucepan, heat oil over medium high heat; cook chicken for about 5 minutes or until no longer pink inside. Transfer to plate. Add onion, green pepper, chili powder, oregano, salt and pepper to pan; cook over medium heat, stirring often, for about 5 minutes or until vegetables are softened.

Add tomatoes and beans; increase heat and boil, stirring often, for 10 minutes. Add corn. Return chicken to pan; heat through.

Makes 4 servings.

DOUBLE DUTY: Double the chili and freeze the extra for up to 2 weeks. Use as a Tex- Mex shepherds pie topped with buttermilk-mashed potatoes, or roll up in 4 cheese- sprinkled tortillas for burritos.

SERVE WITH STYLE: For tortilla bowl on our cover, press large flour tortilla into heatproof bowl or tortilla mould. Bake in 350F oven for 8 to 10 minutes or until crisp.

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