Ingredients for Santa Fe Chicken Fajita Soup
- Boneless Chicken Breast
- Fajita Seasoning Mix
- 1/4 cup water
- Garlic Cloves
- 1/4 cup chopped fresh cilantro
- Red Onion
- Green Pepper
- Fat Free Cream Cheese
- Velveeta Cheese
- 2 cups chicken broth
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How to Make Santa Fe Chicken Fajita Soup
- In a bowl, combine 1 lb boneless, skinless chicken breasts, 1 packet fajita seasoning, and 1/4 cup water. Cover and refrigerate for at least 15 minutes (or up to 30 minutes).
- Spray a large nonstick skillet with cooking spray.
- Add 2 cloves minced garlic and 1/4 cup chopped fresh cilantro to the skillet.
- Cook over medium-high heat for 1 minute, until fragrant.
- Add the marinated chicken, 1 medium onion (sliced), and 1 bell pepper (sliced; any color).
- Stir well to combine.
- Cook for 10-15 minutes, or until the chicken is cooked through and no longer pink, stirring frequently.
- Reduce heat to medium. Stir in 4 oz cream cheese (full-fat or reduced-fat), 8 oz velveeta cheese (full-fat or reduced-fat), and 2 cups chicken broth.
- Cook, stirring occasionally, until the cheeses are melted and the soup is heated through and creamy (about 5-7 minutes).
- Serve hot and enjoy! Garnish with extra cilantro and sour cream if desired.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
30g
Fat
49g
Carbs
3g
