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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kmustard

posted:10/29/2007

Very simple, yet excellent soup! I used an entire can of the stewed tomatoes instead of half for more flavor. Also, used all chicken broth, no water. Add a dollup of sour cream on top and this soup is just delicious! Definitely keeps you warm on a cold fall evening!

a cook

posted:10/15/2007

My family loved this soup. It is easy to make and works well with substitutions. Next time I will make more!

orlean

posted:10/8/2007

I love most kinds of soup and this one was no different, I added a few things and left out some. First of all there was not enough vegetables in it for me . I added green beans,corn, and 1/2 bag og soup mix vegetables. I also used all broth instead of adding water. To me using all broth gave it a much better taste. I also added about 1 tesp. of red pepper flakes. I will be making this again, but will try it with some type of beef. It was very very good.

kadarl

posted:10/6/2007

I added an extra can of vegetables and some crushed red pepper to give it a bigger kick. This turned out excellent

Gloriatal

posted:10/3/2007

My husband who doesn't especially care for soup asked me to make this one again.

kmfs

posted:10/2/2007

Wonderful flavor. I was in a hurry so I picked up 2 pkgs Southwestern chicken strips, used all chicken broth and no water. We also used the crushed up chips and cheese and added sour cream. It tasted like a warm mexican taco. It was delicious. The recipe is a keeper for future use.

lovelyladydani

posted:9/28/2007

it is a bit bland. I even added an extra tsp of chili powder and 1/2 cup of itilian dressing. I also added garlic. I used black beans, corns and diced chilis and carrots and cilantro at the end. it is super easy to make

a cook

posted:9/20/2007

I will season the chicken more next time as I thought the zesty dressing was enough but the flavor of the soup was great. I will double next time.

a cook

posted:9/16/2007

I am part mexican, and I substituted the peas & diced carrots with whole kernel corn. I also added black beans, and after it was done cooking, I added cilantro. My family loved it!

a cook

posted:9/14/2007

My family just loved it !!! We put tortilla chips on the bottom of the bowl, before adding the soup... What a great taste.... This one's a keeper....