Ingredients

• 2 pounds boneless, skinless chicken breasts, thinly sliced
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 3 cloves garlic, minced
• 1 packet fajita seasoning
• 1 lime
• 8 ounces bag frozen fajita vegetable mix
• 1 can fire roasted diced tomatoes with garlic (14.5 ounce)
• 4 cups chicken broth
• 1 (10 oz.) tub PHILADELPHIA Santa Fe Blend Cooking Creme
• 1/3 cup cilantro, chopped
• 1/4 cup sliced green onion

Directions

1. In a medium mixing bowl stir to combine the sliced chicken, salt, pepper, garlic, fajita seasoning mix, lime zest and juice.
2. Mix until chicken pieces are evenly coated and set aside for 10 minutes to marinate.
3. Heat a large dutch oven over medium high heat and spray with cooking spray.
4. Add the chicken mixture and sautee until chicken is browned, about 10 minutes.
5. Once chicken is browned, add vegetables and sauté until peppers and onions are softened, about 10 minutes.
6. Once peppers and onions are softened, add tomatoes and chicken stock.
7. Bring to a simmer and allow to cook 20 minutes.
8. Remove pot from heat and stir in cooking cream until completely melted.
9. Ladle into bowls and top each serving with cilantro and green onion.
10. Serve immediately.