Cream cheese gives this chicken and corn soup its creamy deliciousness. Then we added a few surprise ingredients that kick up the flavor.
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Zesty Italian Dressing
1 cup chopped onion s
1 jalapeño pepper, finely chopped
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 pkt. sazon adobo seasoning with saffron
1 can (14.7 oz.) cream-style corn
1 cup shredded cooked chicken
1 Tbsp. chopped fresh parsley
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Let's Make It
Heat dressing in medium saucepan on medium-high heat. Add onions and peppers; cook 5 min. or until crisp-tender, stirring frequently. Add cream cheese; cook 5 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly.
Add broth and adobo seasoning; stir until blended. Stir in corn and chicken; simmer on medium-low heat 10 min. or until heated through, stirring occasionally.
Sprinkle with parsley. Serve with crackers.
Save 50 calories and 5g of fat, including 2g of sat fat, per serving by preparing with KRAFT Lite Zesty Italian Dressing, PHILADELPHIA Neufchatel Cheese and RITZ Reduced Fat Crackers.
Substitute 1 can (15.2 oz.) whole kernel corn, drained, for the cream-style corn.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 cup soup and 5 crackers each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.