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taco water boneless skinless chicken breasts garlic fresh cilantro red onion green pepper cheese milk chicken broth
Viewed: 68 - Published at: 2 years agoIngredients
- 1 pkg. (1.4 oz.) TACO BELL Fajita Seasoning Mix
- 1/3 cup water
- 1 lb. boneless skinless chicken breasts, cut into thin strips
- 4 large cloves garlic, minced
- 2 Tbsp. chopped fresh cilantro
- 1 large red onion, chopped
- 1 small green pepper, chopped
- 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed
- 8 oz. 2% Milk VELVEETA, cut into 1/2-inch cubes
- 2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
Method
- 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.
