Santa Fe Chicken Fajita Soup
Yield: 2 gal. or 32 (1-cup) servings
Ingredients   Weights   Measures
 boneless skinless chicken breasts, cut into bite-size pieces    4 lb.    -
 fajita seasoning    5 oz.    1 cup
 water    12 oz.    1-1/2 cups
 fresh garlic cloves, minced    16 cloves    2 Tbsp. + 2 tsp.
 cilantro, chopped    1 oz.    1/2 cup
 red onions, chopped    1 lb. + 2 oz.    1 qt.
 green peppers, chopped    13 oz.    3 cups
 PHILADELPHIA Original Cream Cheese, cubed    2 lb.    1 qt.
 VELVEETA Pasteurized Process Cheese Spread, cut up    4 lb.    -
 chicken broth    7 lb. + 4 oz.    3-1/2 qt.
TOSS chicken with seasoning and water in large bowl; cover. Refrigerate at least 30 minutes.
SPRAY large saucepot with cooking spray. Add garlic and cilantro; cook and stir on medium-high heat 1 minute. Add chicken mixture, onions and peppers; mix well. Cook 10 minutes or until chicken is cooked through, stirring frequently.
ADD cream cheese, VELVEETA and broth; stir. Reduce heat to medium. Cook until cream cheese and VELVEETA are completely melted and soup is heated through, stirring occasionally.
TIP
Garnish each serving with addtional chopped cilantro.
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