In Dutch oven or large heavy saucepan, place 3 tablespoons of the olive oil and heat over medium high heat. Add chicken and cook, stirring, about 8 minutes or until no longer pink. Remove chicken and wipe pan; add remaining oil, onion, garlic, bell pepper and cumin seed. Stir-fry about 5 minutes; stir in chili powder, oregano, tomatoes and chilies, tomato sauce, chicken broth, salt and pepper. Return chicken to pan, cover, reduce heat to low and simmer about 20 minutes. Add beans, corn and olives. Simmer 15 minutes longer and stir in cilantro. Spoon into serving bowls and sprinkle with cheddar cheese.

Courtesy of the National Chicken Council and U.S. Poultry & Egg Association