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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leahlind1

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.

a cook

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.

a cook

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

a cook

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.

jysy2

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.

joanifsg

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.

tpkp122703

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!

megs50

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.

senecalynn

posted:6/22/2006

This soup was too salty for me. I probably won't make it again.

agowin

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.