Ingredients
2
cans (19 oz each) Progresso™ Vegetable Classics hearty tomato soup
1
can (7 oz) Old El Paso™ Chopped Green Chiles
1
cup whipping cream
1
teaspoon seafood seasoning (from 6-oz container)
3/4
cup chopped cooked crabmeat
Fresh thyme sprigs, if desired
Preparation
In 3-quart saucepan, heat soup and chilies to boiling over medium heat. Reduce heat to low; beat in whipping cream and seasoning with whisk until blended. Cook just until hot (do not boil). Stir in crabmeat.
Ladle soup into individual small mugs or demitasse cups. Top each serving with thyme.
