Chilapachole (Spicy Tomato Crab Soup) Recipe

Recipesfull introduces to you: Popular Recipes. (Chilapachole (Spicy Tomato Crab Soup) Recipe). Light and spicy, chilapachole is a seafood soup enjoyed along the Gulf of Mexico. The sweet crabmeat in a piquant tomato broth makes an elegant dinner party starter, or can be served with a few simple quesadillas for an easy dinner at home. Each coastal chef has a distinct interpretation of this dish, but the secret ingredient they all agree on is pan-roasted vegetables. Some time in a hot skillet makes all the difference- adding a deeper vegetable flavor to your chilapachole.

Brief

Prep 25 mins

Additional: 15 mins

Total: 40 mins

Servings: 6

Yield: 6 servings

Chilapachole (Spicy Tomato Crab Soup) Recipe

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 peppers 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 fruit (2\ dia)s limes

Tips

Directions

Step 1

Place the onion tomato red pepper and chili peppers into a large bowl. Add the oil and toss to coat.

Step 2

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.

Step 3

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.

Step 4

Mince the reserved chili peppers. Sprinkle the soup with the chili peppers and serve with the lime wedges.

Nutritional Information

Chilapachole (Spicy Tomato Crab Soup) Recipe

Servings Per Recipe:6

Calories: 122.2

% Daily Value *

Protein: 9.5g 19%

Carbohydrates: 11.7g 4%

Dietary Fiber: 2.8g 11%

Sugars: 3.5g

Fat: 5.3g 8%

Saturated Fat: 0.8g 4%

Cholesterol: 28.8mg 10%

Vitamin A Iu: 755.6IU 15%

Niacin Equivalents: 3.9mg 30%

Vitamin B6: 0.2mg 12%

Vitamin C: 43.6mg 73%

Folate: 34.8mcg 9%

Calcium: 53.6mg 5%

Iron: 0.8mg 5%

Magnesium: 32.8mg 12%

Potassium: 344.1mg 10%

Sodium: 421.5mg 17%

Thiamin: 0.1mg 7%

Calories From Fat: 47.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.