Catalina Chicken & Corn Soup

This morning it is -15 with a windchill of -24. There could not be a better time for a good hot bowl of soup for lunch.  As always...Kraft Recipe, Kraft Ingredients.

Ingredients:

• 1/2 lb. (225 g) lean ground chicken
• 1/2 cup Kraft Catalina Dressing
• 4 cups 25%-less-sodium chicken broth
• 1 can (14 fl oz/398 mL) cream-style corn
• 1 can (12 fl oz/341 mL) whole kernel corn, drained
• 1 Tbsp. cornstarch
• 1 Tbsp. cold water
• 2 eggs, beaten
• 2 green onions, cut diagonally into thin slices

Directions:

• Mix chicken and dressing.
• Bring next 3 ingredients to boil in large saucepan; simmer on medium-low heat 10 min., stirring frequently.
• Mix cornstarch and water until blended; whisk into soup, stirring constantly. 
• Bring to boil on medium-high heat; simmer on medium-low heat 1 min.
• Whisk chicken mixture gradually into soup; simmer 1 min.
• Gradually whisk in eggs until blended; simmer 3 min. or until soup is thickened and chicken is done, stirring constantly. 
• Serve topped with onions.