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Chilapachole (Spicy Tomato Crab Soup)

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Chilapachole (Spicy Tomato Crab Soup)



Ingredients :

  • 1 small onion
  • peeled and cut into quarters
  • 1 tomato
  • cut into quarters
  • 1 small red bell pepper
  • seeded and cut into quarters
  • 4 serrano chili peppers
  • cut in half lengthwise and seeded
  • 2 tablespoons vegetable oil
  • 2 cloves garlic
  • 1 (14.5 ounce) can Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth
  • 1 tablespoon chopped fresh parsley
  • 1 (8 ounce) container refrigerated lump crabmeat
  • drained
  • 6 limes
  • Methods :

  • Place the onion, tomato, red pepper and chili peppers into a large bowl. Add the oil and toss to coat.
  • Heat a 10-inch nonstick skillet over medium heat. Add the vegetables and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 2 minutes or until the vegetables are well browned, stirring occasionally. Remove and reserve the chili peppers from the skillet.
  • Remove the remaining vegetables to a blender. Add the broth and parsley. Cover and blend for 2 minutes or until the mixture is smooth. Pour the vegetable mixture into a 2-quart saucepan and cook over medium heat until the mixture is hot and bubbling. Stir in the crabmeat and cook for 2 minutes or until the mixture is hot. Season with kosher salt and ground black pepper.
  • Mince the reserved chili peppers. Sprinkle the soup with the chili peppers and serve with the lime wedges.
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