Creamy Santa Fe Chicken Fajita Soup recipe

1 (1.4 ounce) package TACO BELL Fajita Seasoning Mix
1/3 cup water
1 pound boneless skinless chicken breasts, cut into thin strips
4 large cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 large red onion, chopped
1 small green bell pepper, chopped
1 (8 ounce) package PHILADELPHIA Fat Free Cream
    Cheese, cut into cubes
1 pound VELVEETA Made With 2% Milk Reduced Fat Pasteurized
    Prepared Cheese Product, cut up
2 (14.5 ounce) cans reduced-sodium chicken broth

Combine seasoning mix and water in medium bowl. Add chicken; toss until evenly coated. Cover. Refrigerate at least 30 minutes.

Spray large nonstick saucepan with cooking spray. Add garlic and cilantro; cook on medium-high heat 1 min. Add chicken mixture, onions and peppers; mix well. Cook 10 min. or until chicken is cooked through, stirring frequently.

Add cream cheese, VELVEETA and chicken broth; mix well. Reduce heat to medium. Cook until cream cheese and VELVEETA are completely melted and chicken mixture is heated through, stirring occasionally.

Garnish with additional chopped cilantro, if desired.