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Santa Fe Chicken Fajita Soup

Santa Fe Chicken Fajita Soup recipe
photo by:kraft
Serve up some Santa Fe-style deliciousness with this cilantro-spiked, fajita-seasoned chicken soup. Neufchatel and VELVEETA make it nice and cheesy too.
time
prep:
30 min
total:
1 hr
servings
total:
8 servings, 1 cup each
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posted:
1/26/2007
I wasn't very impressed with this. I liked the broth part, but I thought the fajita seasoning over powered it. I have some in the freezer that I will try later, after the ingredients have settled together, I've done that before and liked the recipe a lot better later. I hope I do.
posted:
1/15/2007
Made this soup for a family gathering and everyone loved it. They liked it so much that they wanted the recipe.
posted:
11/30/2006
my husband loved it. i thought it was ok. the velveeta n cream cheese didn't quite melt all the way
posted:
11/27/2006
Would recommend using more chicken broth and cilantro and less velveeta. Red bell pepper would be good too and add more color.
posted:
11/20/2006
This soup was so-so. I followed the directions to a "T".....the cheese got very clumpy..... It was also very thick....almost too thick for soup.
posted:
11/20/2006
My husband and I love this soup! It's the perfect blend of spices, peppers and creamy cheese. I've made this many times and will continue to make it.
posted:
11/6/2006
This was so good and different. we Have had it more than once and now it has become and common meal in our home. We also eat it with tortilla chips and its even better!
posted:
7/5/2006
It was almost so cheesy and rich, we didn't finish eating. It has a consistancy of a dip rather than a soup. But the flavor was good. I might cut back on some of the cheese next time.
posted:
6/22/2006
This soup was too salty for me. I probably won't make it again.
posted:
2/27/2006
I'm always trying to have a variety of meals. I'm one of those people who dont like to eat the same thing all the time. I love Velveeta, so of course I loved this recipe. It wasn't hard to make either.
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