All Recipes

Santa Fe Chicken Fajita Soup

Prep

15-30 mins

Total

1 HR

Servings

8 Servings

Serve up some Santa Fe-style deliciousness with this cilantro-spiked, fajita-seasoned chicken soup. PHILADELPHIA Cream Cheese and VELVEETA make it ...

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

  1. Step 1

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

  2. 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.

  3. 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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