- 1 (19 ounce) can Progresso® Vegetable Classics tomato basil soup
- 1 (7 ounce) can Old El Paso® chopped green chiles
- 1 cup whipping cream
- 1/2 cup drained refrigerated pasteurized crabmeat, flaked
- 1 tablespoon chopped fresh Italian (flat-leaf) parsley
- In 2-quart 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 to 45 seconds or until thoroughly heated.
- Ladle soup into individual soup bowls. Top each serving with 1/4 cup crabmeat and parsley.