Fiesta Chicken Soup

¼ cup Zesty  Italian dressing
¾ pound boneless skinless chicken breast, cut into bite-size pieces
1 onion, chopped
1 cup (1/2 of 14 ½ ounce can) stewed tomatoes, undrained
1 can (14 ½ ounce chicken broth
1 ¼ cups water
1 can (8 ½ ounce) peas and diced carrots, drained
1 teaspoon chili powder
½ cup Mexican style shredded four cheese
Salt & pepper to taste

Heat dressing in large saucepan on medium-high heat.  Add chicken and onions; cook 5 minutes, stirring occasionally.  Add tomatoes, broth, water, peas and carrots and chili powder; stir.  Bring to a boil.  Reduce heat to medium; simmer 8 minutes or until chicken is cooked through and onions are tender.  Meanwhile, preheat broiler.  Ladle soup into four ovenproof serving bowls; top with cheese.  Broil, 6 inches from heat source, 2 to 3 minutes or until cheese is melted