Santa Fe Chicken Fajita Soup

Santa Fe Chicken Fajita Soup
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.

Kraft Kitchens Tips

Garnish each serving with addtional chopped cilantro.
Average Rating 2  (1)
Rated  by mcasper78 on 9/13/2012