Santa Fe Chicken Fajita Soup

photo by:kraft

Fajita-seasoned chicken strips are cooked with cilantro, garlic and veggies then blended with fat free cream cheese and broth for a savory soup.

time

prep:

15 min

total:

1 hr 5 min

servings

total:

8 servings, 1 cup each

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What You Need

pkg. (1.4 oz.) TACO BELL® Fajita Seasoning Mix

1/3

cup water

lb. boneless skinless chicken breasts, cut into thin strips

large cloves garlic, minced

Tbsp. chopped fresh cilantro

large red onion, chopped

small green pepper, chopped

pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, cut into cubes

lb. (16 oz.) 2% Milk VELVEETA®, cut into 1/2-inch cubes

cans (14.5 oz. each) fat-free reduced-sodium chicken broth

Make It

COMBINE seasoning mix and water in medium bowl. Add chicken; toss to evenly coat. Refrigerate 30 min.

COOK garlic and cilantro in large nonstick saucepan sprayed with cooking spray on medium-high heat 1 min. Stir in chicken mixture, onions and peppers; cook 10 min. or until chicken is done, stirring frequently.

ADD cream cheese, VELVEETA and broth; mix well. Cook on medium heat until cream cheese and VELVEETA are completely melted and chicken mixture is heated through, stirring occasionally.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Serving Suggestion

Serve this hearty main-dish soup with a tossed leafy green salad.

Special Extra

Garnish with additional chopped cilantro just before serving.

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lmoclon

posted:11/2/2010

I made this from leftover Fajitas. It was great cuz I'm not a leftovers person. I will do this after every time I make fajitas from now on!

a cook

posted:4/27/2010

too cheesy

apes_h99

posted:11/23/2009

The cheese is too overwhelming in this soup. You can barely taste anything else.

Gill.B

posted:11/3/2009

I was really disappointed with this soup. It was OK but could be alot better. I also thought it tasted too much like a cheese dip. It also had too much of a "velveeta" taste for my liking and seemed really bland. After tasting for the first time I added some salsa to give it some taste. Still tasted like a cheese dip but at least it cut the velveeta taste.

a cook

posted:6/14/2009

This soup had a good taste, but was very thick, almost like a chip dip! If I made again I would use about half as much of the velveeta and cream cheese. (We used the leftovers on top of chips with cheese, lettuce, and tomato for some yummy nachos, though!)

choc35

posted:3/3/2009

I've made this soup several times now, and it's always a big hit. The flavors blend very well together. One tip for getting a smooth broth, I add the cheeses to the cooked chicken mixture, stir until melted, then add chicken broth. Clump free everytime! I serve with lime flavored tortilla chips crumbled on top and a few jalapeno slices for extra kick, Yum!

a cook

posted:2/15/2009

This is a very good soup! My family loved it. My only suggestion is to cut the chicken into small cubes instead of thin slcies. The chicken was kind of big. Had to cut it up for the kids. We will defiantely make this again, and have shared the recipe with others.

joyous145

posted:1/4/2009

We LOVED this recipe!! The only thing that I did differently was omit the peppers because my kids arent too keen on them. I added a can of diced tomatoes though...YUMMY

ssmith12876

posted:12/14/2008

We use already seasoned chicken fajita meat from the store. It is good.

surgbrenna79