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    Santa Fe Chicken Fajita Soup

    Source of Recipe


    List of Ingredients

    1 package (1.4 oz.) Fajita seasoning mix

    ⅓ cup water

    1 pound boneless, skinless chicken breasts, cut into thin strips

    4 large cloves garlic, minced

    2 tablespoons chopped fresh cilantro

    1 large red onion, chopped

    1 small green bell pepper, chopped

    1 package (8 oz.) Philadelphia Fat-free Cream Cheese, cut
    into cubes

    1 pound (16 oz.) Velveeta made with 2 percent milk, cut into -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 until evenly coated. Cover. Refrigerate at least 30 minutes.
    Spray large nonstick saucepan with nonstick cooking spray. Add garlic and cilantro; cook on medium-high heat 1 minute. Add chicken mixture, onions and bell peppers; mix well. Cook 10 minutes or until chicken is cooked through, stirring frequently.
    Add cream cheese, Velveeta and chicken broth; mix well. Reduce heat to medium. Cook until cream cheese and Velveeta are completely melted and chicken mixture is heated through, stirring occasionally.




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