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.
What You Need
Original recipe yields 6 servings
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
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Let's Make It
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.
Savor the flavor of this rich soup but watch your portion size.
This satisfying soup can be prepared ahead of time. Cool, then refrigerate up to 3 days or freeze up to 3 months. If frozen, thaw in refrigerator overnight before reheating to serve as directed.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 3/4 cup 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.