In 2-quart saucepan, heat soup and green chiles over medium heat to boiling. Reduce heat to low; beat in whipping cream with whisk until blended. Cook just until thoroughly heated (do not boil).
Meanwhile, in small microwavable bowl, microwave crabmeat uncovered on High 30 to 45 seconds or until thoroughly heated.
Ladle soup into individual soup bowls. Top each serving with 1/4 cup crabmeat and parsley.