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Prep 15min
Total15min
Ingredients5
Servings2
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Ingredients
1
can (19 oz) Progresso™ Vegetable Classics tomato basil soup
1
can (7 oz) Old El Paso™ Chopped Green Chiles
1
cup whipping cream
1/2
cup drained refrigerated pasteurized crabmeat (about 3 oz), flaked
1
tablespoon chopped fresh Italian (flat-leaf) parsley
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Steps
1
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).
2
Meanwhile, in small microwavable bowl, microwave crabmeat uncovered on High 30 to 45 seconds or until thoroughly heated.
3
Ladle soup into individual soup bowls. Top each serving with 1/4 cup crabmeat and parsley.
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