In large heavy saucepan heat oil over medium heat.
Sauté onion and garlic until softened.
In full steam table pan, combine sautéed onion and garlic with corn, chicken, Ultimate White Cheese Sauce, red peppers, beans and chicken broth.
Cover. Heat until soup reaches 165°F for 15 seconds.
CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 135°F or above
Add spinach, Cheddar and Italian seasoning, cover and heat for an additional 5 to 10 minutes until cheese is melted.
Stir vigorously before serving to incorporate melted shreds.