Campbells Santa Fe Chicken Skillet

This came out soupy, which is not what I had imagined. Not sure I'll make it again, and if I do I'll figure out how to reduce the amount of liquid somehow. 

From: http://m.campbellskitchen.com/recipes/santa-fe-chicken-sauté-61220

Ingredients:

2 teaspoons chili powder 
1 teaspoon ground cumin 
1 tablespoon  vegetable oil 
1 3/4 pounds  boneless, skinless chicken breasts 
1 teaspoon minced garlic 
4  green onions, minced (about 1/2 cup) 
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup 
1/2+ cup  Pace® Picante Sauce 
1/2 cup  water 
1 can (about 15 ounces) low sodium black beans, rinsed and drained 
1 cup  frozen whole kernel corn 
2 tablespoons chopped fresh cilantro leaves 

How to Make It

• 1
  Stir the chili powder and cumin together in a small bowl.  Dice the chicken then season with the chili powder mixture, and add salt and pepper to taste.
• 2
  Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 6 minutes or until browned on both sides.  Add the garlic and onions and cook and stir for 1 minute.
• 3
  Stir in the soup, picante sauce and water and heat to a boil.  Reduce the heat to medium-low.  Add the beans and corn.  Cover and cook for 15 minutes or until the chicken is cooked through.  Sprinkle with the cilantro.