Creamy Crab Soup

• 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.

italian dressing, onion, philadelphia cream cheese, chicken broth, coconut milk, pepper, crabmeat, parsley, corn with, fresh cilantro, lime

Taken from www.kraftrecipes.com/recipes/creamy-crab-soup-156590.aspx (may not work)