CREAMY CRAB SOUP

Creamy Crab Soup image

Inspired by the seafood soups and stews of the Amazon, this coconut-flavored soup is made extra-creamy with the addition of PHILADELPHIA Cream Cheese.

Provided by My Food and Family

Categories Home

Time 25m

Yield 6 servings, about 3/4 cup each

Number Of Ingredients 11

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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 jalapeño 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

Steps:

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.

Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 520 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 4 g, Protein 7 g

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