Saturday, February 27, 2010

Santa Fe Chicken Fajita Soup!

1 pkg. (1.4 oz.) TACO BELL® HOME ORIGINALS® Fajita Seasoning Mix
1/3 cup water
1 lb. boneless skinless chicken breasts, 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 Fat Free Cream Cheese, cut into cubes
1 lb. (16 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth


COMBINE seasoning mix and water in medium bowl. Add chicken; toss to evenly coat. Refrigerate 30 min.
COOK garlic and cilantro in large nonstick saucepan sprayed with cooking spray on medium-high heat 1 min. Stir in chicken mixture, onions and peppers; cook 10 min. or until chicken is done, stirring frequently.
ADD cream cheese, VELVEETA and broth; mix well. Cook on medium heat until cream cheese and VELVEETA are completely melted and chicken mixture is heated through, stirring occasionally.

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