Fiesta Chicken Soup

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

Rated 4.2 from 77 votes

Prep Time

30M

Total Time

30M

Servings

6 servings, about 1-1/2 cups each

What You Need

1/4 cup KRAFT Zesty Italian Dressing

3/4 lb. boneless skinless chicken breast s, cut into bite-size pieces

1 onion , chopped

1 cup (about 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

3/4 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Instructions

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

2. Add all remaining ingredients except cheese; stir. Bring to boil; simmer on medium heat 8 min. or until chicken is done and onions are tender. Meanwhile, heat broiler.

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

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