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Creamy Santa Fe Chicken Fajita Soup



  • 1 (1.4 ounce) package TACO BELL Fajita Seasoning Mix
  • 1/3 cup water
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 4 large cloves garlic, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 large red onion, chopped
  • 1 small green bell pepper, chopped
  • 1 (8 ounce) package PHILADELPHIA Fat Free Cream Cheese, cut into cubes
  • 1 pound VELVEETA Made With 2% Milk Reduced Fat Pasteurized Prepared Cheese Product, cut up
  • 2 (14.5 ounce) cans reduced-sodium chicken broth


  1. Combine seasoning mix and water in medium bowl. Add chicken; toss until evenly coated. Cover. Refrigerate for at least 30 minutes.
  2. Spray large nonstick saucepan with cooking spray. Add garlic and cilantro; cook on medium-high heat 1 min. Add chicken mixture, onions and peppers; mix well. Cook 10 minutes or until chicken is cooked through, stirring frequently.
  3. Add cream cheese, VELVEETA and chicken broth; mix well. Reduce heat to medium. Cook until cream cheese and VELVEETA are completely melted and chicken mixture is heated through, stirring occasionally.
  4. Garnish with additional chopped cilantro, if desired.

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