Makes 2 servings
- 1 can (19 oz) tomato basil soup
- 1 can (7 oz) chopped green chiles
- 1 cup whipping cup
- 1/2 cup drained refrigerated pasteurized crabmeat (about 3 oz), flaked
- 1 tbsp chopped fresh Italian (flat-leaf) parsley
- In 2-qt saucepan, heat soup and green chiles over medium heat to boiling. Reduce heat to low; beat in whipping cream with wire whisk until blended. Cook just until thoroughly heated (do not boil).
- Meanwhile, in small microwavable bowl, microwave crabmeat on high 30-45 seconds or until thoroughly heated.
- Ladle soup into individual soup bowls. Top each serving with 1/4 cup crabmeat and parsley.
