1 tablespoon extra virgin olive oil
1 onion, sliced
1 cup bell pepper, sliced
2 large tomatoes, sliced
1 large zucchini, sliced
1 teaspoon dried basil
2 teaspoons garlic powder
1 tablespoon chili powder
2 cups chicken broth
1 pound cooked, cubed chicken meat
1 (10 ounce) can kidney beans
1 (10.75 ounce) can condensed cream of chicken soup
1 (3 ounce) can sliced mushrooms
In a large pot over medium heat, heat oil and saute onion, bell pepper, tomato, zucchini and basil in oil for 5 minutes. Stirring constantly, cook and stir for 5 minutes. Pour in garlic powder, chili powder and chicken broth to cover.
Bring a large pot of water to a boil. Add chicken, add remaining water, reduce heat to low, cover and simmer for 15 minutes. Place mushrooms in pot and allow mushrooms to cook over medium heat for 4 to 5 minutes. Remove from heat and allow mushrooms to cool slightly. Cover pot and remove plastic lid. Place black beans in pot and add water to cover. Simmer briefly over low heat; stir gently until beans are tender and are no longer pink, about 10 minutes.
Season with mushrooms and broth, pour over chicken mixture and top with brown beans, diced tomatoes and zucchini. Add beans later, stirring occasionally. Finally, stir cream of chicken soup into pot and stir just until warmed through.