1Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add chicken, carrot, onion and celery; cook 5 minutes, stirring frequently.
2Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 5 to 10 minutes or until chicken is no longer pink in center and vegetables are tender. Sprinkle with cheese.