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Chicken Tortellini Soup


  • 2 carrots
  • 2 garlic cloves
  • 3 cans low-fat, low-sodium cream of chicken soup
  • 6 c. water
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 pkg. boneless chicken breasts, cut into bite-size pieces
  • 1 bag cheese tortellini
  • 2 boxes frozen broccoli


  1. Cook chicken in small amount of oil.
  2. While meat cooks, chop vegetables and open cans.
  3. Simmer first seven ingredients in a large kettle for an hour, adding the tortellini and frozen broccoli 10 minutes before serving.
  4. Before serving, top soup with freshly grated Italian cheese and serve with garlic bread.





Santa Fe Chicken Fajita Soup


  • 1 pkg. (1.4 oz.) 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 Cream Cheese, cut into cubes
  • 1 lb. (16 oz.) Velveeta, cut up
  • 2 cans (14.5 oz. each) reduced-sodium chicken broth


  1. Combine seasoning mix and water in medium bowl.
  2. Add chicken; toss until evenly coated.
  3. Cover.
  4. Refrigerate at least 30 min.
  5. SPRAY large nonstick saucepan with cooking spray.
  6. Add garlic and cilantro; cook on medium-high heat 1 minute.
  7. Add chicken mixture, onions and peppers; mix well.
  8. Cook 10 minutes or until chicken is cooked through, stirring frequently.
  9. Add cream cheese, VELVEETA and chicken broth; mix well.
  10. Reduce heat to medium.
  11. Cook until cream cheese and VELVEETA are completely melted and chicken mixture is heated through, stirring occasionally.
  12. Garnish with additional chopped cilantro, if desired.

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