Creamy Santa Fe
Chicken Fajita Soup
1 (1.4 ounce) package TACO BELL Fajita Seasoning Mix
1/3 cup water
boneless skinless chicken breasts, cut into thin strips
4 large cloves garlic,
2 tablespoons chopped fresh cilantro
1 large red onion, chopped
1 small green bell pepper, chopped
1 (8 ounce) package PHILADELPHIA Fat Free
Cheese, cut into cubes
1 pound VELVEETA Made With 2% Milk Reduced Fat
Prepared Cheese Product, cut up
2 (14.5 ounce) cans reduced-sodium chicken broth
- Combine seasoning mix and water in medium bowl. Add chicken; toss until
evenly coated. Cover. Refrigerate at least 30 minutes.
- 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 min. or until chicken is cooked through, stirring frequently.
- 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.
- Garnish with additional chopped cilantro, if desired.
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