CATALINA Chicken & Corn Soup

• 1/2 lb. (225 g) lean ground chicken
• 1/2 cup Kraft Catalina Dressing
• 4 cups 25%-less-sodium chicken broth
• 1 can (14 fl oz/398 mL) cream-style corn
• 1 can (12 fl oz/341 mL) whole kernel corn, drained
• 1 Tbsp. corn starch
• 1 Tbsp. cold water
• 2 eggs, beaten
• 2 green onions, cut diagonally into thin slices

1. Mix chicken and dressing.
2. Bring next 3 ingredients to boil in large saucepan; simmer on medium-low heat 10 min., stirring frequently.
3. Mix corn starch and water until blended; whisk into soup, stirring constantly.
4. Bring to boil on medium-high heat; simmer on medium-low heat 1 min.
5. Whisk chicken mixture gradually into soup; simmer 1 min.
6. Gradually whisk in eggs until blended; simmer 3 min.
7. or until soup is thickened and chicken is done, stirring constantly.
8. Serve topped with onions.

lean ground chicken, creamstyle corn, kernel corn, corn starch, cold water, eggs, green onions

Taken from www.kraftrecipes.com/recipes/catalina-chicken-corn-soup-149098.aspx (may not work)