Grab your self a large saucepan and place it on the stove over medium high heat. Add the Italian dressing to the pan and let it heat up. Add the chicken pieces, onion and chopped green pepper to the pan. Stirring occasionally as it cooks until the chicken pieces are cooked through and the onions are translucent.
Once the onions are cooked to translucent and the chicken is cooked through add the tomatoes, chicken broth, water, corn, black beans and chili powder to the pan. Reduce the heat to medium and cook about 10 minutes longer. If you have frozen corn in the freezer and want to use that instead of the canned drained corn just run the frozen corn under hot water until it's thawed out and use it in the soup instead of canned corn.
Ladle the soup into four oven proof serving bowls, top with grated cheese. Broil 6 inches away from heat source for 2 - 3 minutes or until the cheese is melted. Serve this delicious soup with a dollop of sour cream on top if you like. Corn bread or tortilla chips make a nice accompaniment to the soup when it's served.