1 small Vidalia or other sweet onion, chopped
1 ½ teaspoons chopped garlic
1 (14-ounce) can low-fat no-salt added chicken broth
1 (14-ounce) can no-salt added diced tomatoes with juice
1 cup canned no-salt-added dark red kidney beans, rinsed and drained
¾ cup frozen sweet corn
½ (10-ounce) package frozen chopped spinach
½ cup medium or hot tomato salsa
1 ½ tablespoons chopped fresh cilantro, divided
¼ teaspoon coarsely ground black pepper
1 (8-ounce) can refrigerated reduced-fat crescent dinner rolls
4 ounces Cabot Sharp Lite75 Cheddar, grated (about 1 cup)
SPRAY bottom of large pot generously with cooking spray. Add onion and garlic and cook, stirring, over medium heat until translucent.
STIR in broth and tomatoes with juice, beans and corn. Add frozen spinach and stir until defrosted and heated through. Stir in salsa, 1 tablespoon of cilantro and pepper and return to simmer.
PREHEAT oven to 375°F. Divide hot chowder among four 12-ounce deep oven-safe soup bowls.
OPEN crescent rolls and separate into 4 rectangles. Lightly flour each and roll into square just large enough to cover top of bowl, pressing serrated line together.
DRAPE dough squares over bowls. Gently poke in several places with knife to allow steam to escape.
PLACE bowls on sturdy baking sheet and place in oven. Bake for 10 to 12 minutes or until crust is golden.
TOP each with about 1/4 cup of cheese. Return to oven and bake until cheese is melted, about 2 minutes longer.
REMOVE from oven and let cool for 5 minutes. Serve sprinkled with remaining cilantro.