Fiesta Chicken Soup

• 1/4 cup KRAFT Zesty Italian Dressing
• 3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 onion, chopped
• 1 cup (about 1/2 of 14-1/2-oz. can) stewed tomatoes, undrained
• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 1-1/4 cups water
• 1 can (8-1/2 oz.) peas and diced carrots, drained
• 1 tsp. chili powder
• 3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese

1. Heat dressing in large saucepan on medium-high heat.
2. Add chicken and onions; cook 5 min., stirring occasionally.
3. Add all remaining ingredients except cheese; stir.
4. Bring to boil; simmer on medium heat 8 min.
5. or until chicken is done and onions are tender.
6. Meanwhile, heat broiler.
7. Ladle soup into 6 ovenproof bowls; top with cheese.
8. Broil, 6 inches from heat, 2 to 3 min.
9. or until cheese is melted.

italian dressing, boneless skinless chicken breasts, onion, tomatoes, chicken broth, water, peas, chili powder, four cheese

Taken from www.kraftrecipes.com/recipes/fiesta-chicken-soup-107311.aspx (may not work)