Santa Fe Chicken Fajita Soup

• - boneless skinless chicken breasts, cut into bite-size pieces
• 1 cup fajita seasoning
• 1-1/2 cups water
• 2 Tbsp. fresh garlic cloves, minced
• 1/2 cup cilantro, chopped
• 1 qt. red onions, chopped
• 3 cups green peppers, chopped
• 1 qt. PHILADELPHIA Original Cream Cheese, cubed
• - VELVEETA Pasteurized Process Cheese Spread, cut up
• 3-1/2 qt. chicken broth

1. Toss chicken with seasoning and water in large bowl; cover.
2. Refrigerate at least 30 minutes.
3. Spray large saucepot with cooking spray.
4. Add garlic and cilantro; cook and stir on medium-high heat 1 minute.
5. Add chicken mixture, onions and peppers; mix well.
6. Cook 10 minutes or until chicken is cooked through, stirring frequently.
7. Add cream cheese, VELVEETA and broth; stir.
8. Reduce heat to medium.
9. Cook until cream cheese and VELVEETA are completely melted and soup is heated through, stirring occasionally.

chicken breasts, fajita seasoning, water, fresh garlic, cilantro, red onions, green peppers, philadelphia original cream cheese, chicken broth

Taken from www.kraftrecipes.com/recipes/-2335.aspx (may not work)