Santa Fe Chicken Fajita Soup

Serve up some Santa Fe-style deliciousness with this cilantro-spiked, fajita-seasoned chicken soup. Neufchatel and VELVEETA make it nice and cheesy too.

Rated 4 from 114 votes

Prep Time

30M

Total Time

Servings

What You Need

1 pkg. (1.4 oz.) TACO BELL® Fajita Seasoning Mix

1/3 cup water

1 lb. boneless skinless chicken breast s, cut into thin strips

4 large cloves garlic , minced

2 Tbsp. chopped fresh cilantro

1 large red onion , chopped

1 small green pepper , chopped

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese , cubed

8 oz. 2% Milk VELVEETA® , cut into 1/2-inch cubes

2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth

Instructions

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

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

3. Add Neufchatel, VELVEETA and broth; mix well. Cook on medium heat until Neufchatel and VELVEETA are completely melted and soup is heated through, stirring occasionally.

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