Santa Fe Chicken Fajita Soup

• 1 pkg. (1.4 oz.) TACO BELL 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 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

1. Combine seasoning mix and water in medium bowl.
2. Add chicken; toss to evenly coat.
3. Refrigerate 30 min.
4. Cook garlic and cilantro in large nonstick saucepan on medium-high heat 1 min.
5. Stir in chicken mixture, onions and peppers; cook 10 min.
6. or until chicken is done, stirring frequently.
7. Add Neufchatel, VELVEETA and broth; mix well.
8. Cook on medium heat until Neufchatel and VELVEETA are completely melted and soup is heated through, stirring occasionally.

taco, water, boneless skinless chicken breasts, garlic, fresh cilantro, red onion, green pepper, cheese, milk, chicken broth

Taken from www.kraftrecipes.com/recipes/santa-fe-chicken-fajita-soup-51234.aspx (may not work)