Chilapachole (Spicy Tomato Crab Soup)
1 small onion
peeled and cut into quarters
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
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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