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HEAT 1/4 cup dressing in large saucepan on medium heat. Add mushrooms, onions and peppers; cook and stir 4 to 5 min. or until onions and peppers are crisp-tender. Add flour; cook and stir 1 min.
STIR in broth, then coconut milk gradually until blended. Stir in Sriracha sauce; cook 20 min. or until soup is thickened, stirring frequently.
ADD cooking creme and remaining dressing; cook and stir on medium-low heat 2 to 3 min. or until heated through. Serve topped with cilantro.