Name: Creamy Crab Soup
Yield: 4 servings
Ingredients: 1/4 cup KRAFT Zesty Italian Dressing; 1 onion, chopped; 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed; 1 can (14.5 oz.) fat-free reduced-sodium chicken broth; 1 can (13.5 oz.) lite coconut milk; 1 jalapeno pepper; 1 can (6 oz.) crabmeat, drained, flaked; 2 Tbsp. chopped fresh parsley; 1 can (11 oz.) corn with red and green bell peppers, drained; 2 Tbsp. chopped fresh cilantro; 1 lime, cut into wedges

Servings: 4 persons

1/4 cup KRAFT Zesty Italian Dressing
1 onion, chopped
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1 can (13.5 oz.) lite coconut milk
1 jalapeno pepper
1 can (6 oz.) crabmeat, drained, flaked
2 Tbsp. chopped fresh parsley
1 can (11 oz.) corn with red and green bell peppers, drained
2 Tbsp. chopped fresh cilantro
1 lime, cut into wedges

1
Heat dressing in medium saucepan on medium-high heat.
2
Add onions; cook 5 min.
3
or until crisp-tender, stirring frequently.
4
Add cream cheese; cook until completely melted, stirring constantly.
5
Stir in broth and coconut milk.
6
Cut small slit in pepper.
7
Add to soup with crabmeat and parsley; stir.
8
Simmer on medium-low heat 10 min.
9
or until heated through, stirring occasionally.
10
Meanwhile, combine corn and cilantro.
11
Remove and discard pepper.
12
Ladle soup into 6 bowls; top with corn mixture.
13
Serve with lime wedges.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Creamy Crab Soup

How did you like this recipe?