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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stapoi

posted:2/20/2006

Very, very good. Make sure and use low sodium broth or otherwise it's too salty. Yum!

jennmullen

posted:1/31/2006

AWESOME! I added red peppers for color. Leftovers are troublesome because the soup thickens up to dip-like consistency. I added some milk so that I could re-heat.

courts23

posted:1/27/2006

This was a very tasty soup. I served it with spinach and cheese quesadilla with sour cream/salsa and southwest cornbread. Everyone just loved the whole meal.

a cook

posted:1/24/2006

So yummy, I added red peppers instead of green peppers, and next time I would put a little less velvetta in it. It was a little rich, but soo tasty. I would make this again, resturant quality.

fisherm9

posted:12/13/2005

This is really good, but next time I might add some jalapeno pepper to give it a little kick.

phjenn

posted:12/7/2005

I love this soup! It's perfect for when you're craving something slightly mexican, yet warm and very comforting. It's the best of both worlds. I will be sure to make this again and again. It's very easy and the leftovers are even better. Perfect for lunch at work the next day.

cariha

posted:11/15/2005

This is the best soup! My whole family really loves when we have it for dinner...I've even made it for larger family get togethers and I have several requests for the recipe every time. I add a couple of chopped ripe avocados to the soup once it's finished (they don't turn brown) and crush tortilla chips as a garnish. Delicious!

tttttt11

posted:11/1/2005

My family loved this soup! I made it with regular ingredients, not low sodium or low fat. Very rich! I will use low sodium chicken broth next time. My husband commented a little salty. Will definitely make this soup again!

a cook

posted:10/20/2005

Absolutely restaurant quality! Delicious! I added chopped tomatoes towards the end, and instead of using all the nonfat/ lowfat ingredients, I went full force, full calories and full flavor! Defiantly worth it! I also ate this with the scoopable tortia chips,, oh it was good! Defiantly will make this again. If I could give this 20 stars, I would!

mrparet

posted:10/3/2005

This is by FAR the best sopu recipie that I have made in a long time. ALL the flavors are just... AMAZING! Just for fun, I added one Jalepeno and a lime (zest, juice) for an extra kick. If you are contemplating making this, don't hesitate, it's well worth the little time and effort it requires!