All Recipes

Santa Fe Chicken Fajita Soup

Prep

15-30 mins

Total

1 HR

Servings

8 Servings

Ingredients

1 pkg

(35 g) 25%-less-sodium fajita seasoning mix

1/3 cup

water

1 lb

(450 g) boneless skinless chicken breasts, cut into thin strips

1 tbsp

oil

4 large

garlic cloves, minced

2 tbsp

chopped fresh cilantro

1 large

red onion, chopped

1 small

green pepper, chopped

1 pkg

(250 g) Philadelphia Light Brick Cream Cheese Spread, cubed

225 g

Velveeta Process Cheese Product, cut into 1/2-inch cubes

3-1/2 cups

25%-less-sodium chicken broth

Instructions

Step 1

Combine seasoning mix and water. Add to chicken in medium bowl; toss to evenly coat. Refrigerate 30 min.

Step 2

Heat oil in large saucepan on medium-high heat. Add garlic and cilantro; cook and stir 1 min. Stir in chicken mixture, onions and peppers; cook 10 min. or until chicken is done, stirring frequently.

Step 3

Add cream cheese, Velveeta and broth; mix well. Cook on medium heat until cream cheese and Velveeta are completely melted and soup is heated through, stirring occasionally.

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