In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes, stirring occasionally, until no longer pink in center.
Stir in vegetables, beans and salsa; reduce heat to medium. Cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
Sprinkle with tortilla strips and cheese. Cover; cook about 2 minutes or until cheese is melted.