29 oz chicken broth fat-free reduced-sodium canned
2 Tbsp cilantro leaves fresh chopped
4 large cloves garlic minced
1 small bell pepper green chopped
8 oz milk velveetaâ 2% cut into 1/2-inch cubes
8 oz philadelphia neufchatel cheese cubed
1 large onion red chopped
1 lb chicken breasts boneless skinless cut into thin strips
1.4 oz taco bellâ® fajita seasoning mix
0.3 cup water
Equipment
bowl
sauce pan
Directions
Combine seasoning mix and water in medium bowl.
Add chicken; toss to evenly coat. Refrigerate 30 min.
Cook garlic and cilantro in large nonstick saucepan on medium-high heat 1 min. Stir in chicken mixture, onions and peppers; cook 10 min. or until chicken is done, stirring frequently.
Add Neufchatel, VELVEETA and broth; mix well. Cook on medium heat until Neufchatel and VELVEETA are completely melted and soup is heated through, stirring occasionally.
