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® HOME ORIGINALS® 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 HOME ORIGINALS® 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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ericatowers

posted:11/4/2008

The soup was great, except it was too "soupy" (I should have read the reviews first!). I added a little flour to thicken it up. I wanted some tortilla chips on the side; it almost seemed like a queso dip.

LisaLisa64

posted:11/2/2008

This soup was VERY GOOD!! I added 1 can of Refried Beans. It made it a little thicker.

lolal1

posted:10/17/2008

I love this soup! It's easy to make and it a great variation to regular chicken soup. Instead of chipotle chiles, i use chipotle flavor boullion cubes. I also boil the chicken first, put it in the food processor and then add it to the soup. Delicious!

a cook

posted:10/2/2008

To make this an even quicker meal, I used canned chicken (partially drained). To cut some calories I, used light cream cheese, light velveeta, and instead of fajita seasoning, I used a Chipotle taco packet (had it on hand). It was done within 15 minutes and very tasty (smokey & a bit spicy). Will certainly make it again!

espressoqn

posted:6/6/2008

First time I made this, I didn't use the low sodium chicken broth and it was TOO salty!!! Not sure I like this one; a little too rich tasting for me. Might try again with less cheese and definitely low sodium broth. I agree with the person that said it's like a queso dip, just thinner.

a cook

posted:5/20/2008

Great tasting soup. I did cut down on the velveeta and the cream cheese but the taste was still excellent. The soup is a little runny so maybe less broth next time.

manda0817

posted:2/11/2008

LOVE IT! We did cut down on the velveeta and cilantro on the 2nd batch. Served with sour cream it was super yummy.

a cook

posted:1/24/2008

Great taste but way too thin. Will add flour to veggie/chicken mixture before adding liquids next time.

queen032605

posted:1/21/2008

Soup was a little runny. Maybe I'll use less broth next time to thicken it up.

kgotich

posted:1/9/2008

This basically is queso dip with bits of chicken in it and I was not impressed with the taste. Also, this is a very runny soup which suprised me because of the cheeses in it but I think it comes from the two cans of chicken broth. If I made it again (which is doubtful) I would add some diced tomatoes and cut down on the amount of chicken broth.