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Main dishes

Fiesta Chicken Soup

Fiesta Chicken Soup recipe
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
1
 onion, chopped
1
cup  (1/2 of 14-1/2-oz. can) stewed tomatoes, undrained
1
can  (14-1/2 oz.) fat-free reduced-sodium chicken broth
1-1/4
cups  water
1
can  (8-1/2 oz.) peas and diced carrots, drained
1
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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