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Italian dressing onion Philadelphia cream cheese chicken broth coconut milk pepper crabmeat parsley corn with fresh cilantro lime
Viewed: 40 - Published at: 7 years agoIngredients
- 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
Method
- Heat dressing in medium saucepan on medium-high heat.
- Add onions; cook 5 min.
- or until crisp-tender, stirring frequently.
- Add cream cheese; cook until completely melted, stirring constantly.
- Stir in broth and coconut milk.
- Cut small slit in pepper.
- Add to soup with crabmeat and parsley; stir.
- Simmer on medium-low heat 10 min.
- or until heated through, stirring occasionally.
- Meanwhile, combine corn and cilantro.
- Remove and discard pepper.
- Ladle soup into 6 bowls; top with corn mixture.
- Serve with lime wedges.
