Main dishes

Fiesta Chicken Soup

photo by:

kraft

Love a cheesy melt? Broiling (not boiling) is the key to a savory chicken soup with veggies and a satisfying, ooey gooey topping.

time

prep:

10 min

total:

31 min

servings

total:

4 servings, 2-1/2 cups each

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What You Need

1/4

cup KRAFT Zesty Italian Dressing

3/4

lb. boneless skinless chicken breasts, cut into bite-size pieces

onion, chopped

cup (1/2 of 14-1/2-oz. can) stewed tomatoes, undrained

can (14-1/2 oz.) fat-free reduced-sodium chicken broth

1-1/4

cups water

can (8-1/2 oz.) peas and diced carrots, drained

tsp. chili powder

1/2

cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It

HEAT dressing in large saucepan on medium-high heat. Add chicken and onions; cook 5 min., stirring occasionally.

ADD tomatoes, broth, water, peas and carrots and chili powder; stir. Bring to boil. Reduce heat to medium; simmer 8 min. or until chicken is cooked through and onions are tender. Meanwhile, preheat broiler.

LADLE soup into four ovenproof serving bowls; top with cheese. Broil, 6 inches from heat source, 2 to 3 min. or until cheese is melted.

Kraft Kitchens Tips

Special Extra

Top with crushed tortilla chips, crackers or croutons.

Substitute

Substitute whatever canned vegetables you have on hand, such as cut green beans or whole kernel corn, for the peas and carrots.

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bluejane12

posted:3/7/2012

Super quick and easy to make! I used canned corn and added a little more chili powder and cumin. Would be great with beans or salsa too. A versatile recipe!

a cook

posted:3/1/2012

This recipe is perfect. We love it

hotmama59

posted:1/25/2012

I'm not a cook, so I wanted a super simple quick filling soup and this fit the bill. I read the reviews and saw how people changed the recipe a little, so I added corn & a 1/2 tsp of red pepper and it was very tasty. I will definitely be making this soup again!

kahardenbrook

posted:1/23/2012

Very tasty! I used diced tomatoes with green chiles to add a little spice. Also, I substituted corn and rice for the carrots and peas. Will definitely be making this again!

SCLAWSON1975

posted:1/23/2012

The only thing I changed was that I added a package of crushed up chicken flavored ramen noodles. It was wonderful!

patsy1204

posted:1/10/2012

Very very very good. Will make again.

Cindyw5354

posted:1/8/2012

I also made a few changes -- no water, 1 can of chili beans, 1 can of southwestern corn, 1 can of diced tomatoes, 1 can of chicken broth, 1 can of cooked chicken. I didn't broil but let the heat of the soup melt the cheese. I had invited a friend over and she also LOVED it! I will be making this for the next pot luck.

unnybunny77

posted:12/30/2011

didnt use the stewed tomatoes, but it was still very good :)

debbie.woods

posted:2/4/2011

Personally, I would give it 5 stars, but my husband said it was only ok. I substituted about 3/4 can of drained/rinsed black beans (added w/ the broths) and one large chopped carrot (added w/ chicken and onion) for the can (BLEH) of carrots and peas. Didn't need the broiler for the cheese to melt. Delish!

a cook

posted:1/23/2011

I made some changes, and it ended up being really good. I put in 3 - 14oz cans of stewed tomatoes, but think next time I will use diced instead. I did not use the water since I had enough liquid from the chicken broth and tomatoes. I also swapped black beans and mexican corn for the peas and carrots. I added some extra spices, cumim, red pepper flakes and a southwestern blend along with the chili powder. Yummy!

K:53778v1:107311

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Fiesta Chicken Soup

What You Need

Make It

Kraft Kitchens Tips

nutritional info per serving

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