Fiesta Chicken Soup

photo by:kraft

Love a cheesy melt? Broiling (not boiling) is the key to a savory chicken soup with veggies and a satisfying, ooey gooey topping.

time

prep:

10 min

total:

31 min

servings

total:

4 servings, 2-1/2 cups each

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What You Need

1/4

cup KRAFT Zesty Italian Dressing

3/4

lb. boneless skinless chicken breasts, cut into bite-size pieces

onion, chopped

cup (1/2 of 14-1/2-oz. can) stewed tomatoes, undrained

can (14-1/2 oz.) fat-free reduced-sodium chicken broth

1-1/4

cups water

can (8-1/2 oz.) peas and diced carrots, drained

tsp. chili powder

1/2

cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It

HEAT dressing in large saucepan on medium-high heat. Add chicken and onions; cook 5 min., stirring occasionally.

ADD tomatoes, broth, water, peas and carrots and chili powder; stir. Bring to boil. Reduce heat to medium; simmer 8 min. or until chicken is cooked through and onions are tender. Meanwhile, preheat broiler.

LADLE soup into four ovenproof serving bowls; top with cheese. Broil, 6 inches from heat source, 2 to 3 min. or until cheese is melted.

Kraft Kitchens Tips

Special Extra

Top with crushed tortilla chips, crackers or croutons.

Substitute

Substitute whatever canned vegetables you have on hand, such as cut green beans or whole kernel corn, for the peas and carrots.

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unnybunny77

posted:12/30/2011

didnt use the stewed tomatoes, but it was still very good :)

debbie.woods

posted:2/4/2011

Personally, I would give it 5 stars, but my husband said it was only ok. I substituted about 3/4 can of drained/rinsed black beans (added w/ the broths) and one large chopped carrot (added w/ chicken and onion) for the can (BLEH) of carrots and peas. Didn't need the broiler for the cheese to melt. Delish!

a cook

posted:1/23/2011

I made some changes, and it ended up being really good. I put in 3 - 14oz cans of stewed tomatoes, but think next time I will use diced instead. I did not use the water since I had enough liquid from the chicken broth and tomatoes. I also swapped black beans and mexican corn for the peas and carrots. I added some extra spices, cumim, red pepper flakes and a southwestern blend along with the chili powder. Yummy!

mariacueva77

posted:1/7/2011

This came out better than what I expected! My older son prefered it without the cheese but I liked it with the cheese. I added corn and changed the stewed tomatoes with diced tomatoes bcz that is all I had on hand. .. I liked that it was quick and tasty. Perfect to make for any last minute meals! I will do it again!

mcjae

posted:3/16/2010

We really like this soup. The basics I leave the same but I don't put the carrots or peas, instead I add corn and sometimes rice. I also sprinkle fried tortillia pieces on top with a dollop of sour cream

cristycarpenter04

posted:1/29/2010

this is the BEST soup i've ever had, it's my favorite to make and eat!!! A++

MrsH620

posted:1/21/2010

This was really easy to make. I also ended up putting some other stuff in with it which is one of the pluses of this recipe: very flexible.

traci362

posted:10/10/2009

My family loved this, it was a hit with a football get together also. It went straight to my family recipe book

a cook