Corn might be the sweetest veggie there is, which is why it's a wonderful contrast to the spicy flavor of your favorite salsa! It's also fiber rich and creamy, too. Serves 4 (1 1/3 cups)
1/2 cup chopped onion 1 (14-ounce) can lower-sodium fat-free chicken broth 2 tablespoons water 1 1/2 cups chunky salsa (mild, medium, or hot) 2 cups frozen whole-kernel corn 1 tablespoon SPLENDA Granular 1 (2-ounce) jar chopped pimiento, drained 1 (8-ounce) package fat-free cream cheese 1/4 cup no-fat sour cream 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
In a large saucepan sprayed with butter-flavored cooking spray, sauté onion for 5 minutes or until tender. Stir in chicken broth, water, salsa, corn, SPLENDA, and pimiento. Bring mixture to a boil. Remove from heat. In a medium bowl, stir cream cheese with a sturdy spoon until soft. Add 1/3 cup hot soup mixture to cream cheese. Mix well to combine. Stir cream cheese mixture into remaining soup, stirring until well blended. Continue cooking over medium-low heat until mixture is heated through, but not boiling, stirring often. When serving, top each bowl with 1 tablespoon sour cream and 1/2 tablespoon chopped parsley.
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