Chicken Fajita Soup

Chicken Fajita Soup

1 package Taco Seasoning Mix -- (or fajita seasoning mix)
1/3 cup Water
1 pound Chicken Breasts without skin -- cut into thin strips
4 cloves Garlic -- minced
2 tablespoons Chopped Fresh Cilantro -- (optional)
1 small Green Bell Pepper -- chopped
8 ounces Cream Cheese -- cubed
16 ounces Velveeta -- cubed
29 ounces Chicken Broth

Combine seasoning mix and water in medium bowl. Add chicken and toss to evenly coat. Refrigerate for 30 minutes. Meanwhile, cook garlic and cilantro in a large saucepan sprayed with non-stick cooking spray on medium-high heat for 1 minute. Stir in chicken mixture, onions and peppers. Cook for 10 minutes or until chicken is done and juices run clear, stirring frequently. Add cream cheese, Velveeta and broth, and mix well. Cook over medium heat until cheeses are completely melted and chicken mixture is heated through, stirring occasionally.