Santa Fe Chicken Fajita Soup

3.0/5 rating (20 votes)
Santa Fe Chicken Fajita Soup


  • 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 ½-inch cubes
  • 2 cans (14.5 oz. each) fat-free, reduced-sodium chicken broth


  1. Combine seasoning mix and water in medium bowl. Add chicken; toss until evenly coated. Cover. Refrigerate at least 30 minutes.

  2. 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.

  3. 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.

Recipe courtesy of

Kraft Foods

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3.0/5 rating (20 votes)

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Comments (1)

  • This is the best soup ever! its super easy to make and everyone loves it!!!! I'd recommend it to anyone!

    Tara |
    October 10, 2012 |

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