In a Dutch oven, heat oil over medium heat. Add onion and garlic. Cook onion is soft. Add chicken; stir and cook until chicken is no longer pink. Add broth, beans, corn kernels, pineapple, Jalapeno peppers, tomatillos, green chili peppers, cumin and oregano. Bring to boil; simmer for 15 minutes. Stir in salad dressing; cook for another 2 minutes. Remove from heat. Serve in individual bowls, sprinkle with cheese.