To make Santa Fe chicken soup with Velveeta, marinate chicken strips in fajita mix, cook them with onion and cilantro, add Velveeta and broth, and stir until the soup is thick and hot. This recipe takes one hour and yields eight servings.
Cut 1 pound boneless, skinless chicken breast into small pieces. Combine 1/3 cup water with a packet of fajita seasoning mix, stir the mixture, add the chicken, and toss to coat the meat with the marinade. Refrigerate the chicken for 30 minutes.
Chop 1 red onion and 1 green pepper. Remove the chicken from the refrigerator and put a pan on the stove over medium heat. Add 4 peeled, minced garlic cloves and 2 tablespoons minced cilantro. Cook for one minute, stirring constantly. Add the chicken, marinade and the chopped vegetables. Cook for 10 minutes or until the chicken is done.
Chop 8 ounces Velveeta and 8 ounces Neufchatel cheese into uniform cubes and add them to the pot. Pour in 29 ounces reduced-sodium chicken broth. Stir the soup until the cheeses melt and the broth is hot.
Each 1-cup serving of Santa Fe chicken fajita soup contains 230 calories, 11 grams of fat and 21 grams of protein.