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My review
Chilapachole (Spicy Tomato Crab Soup)
52k
Swanson®
"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."
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Ingredients
40 m servings 122Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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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Reviews
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8/28/2015
I really like this soup. At first it seemed a bit too watery and thought I needed some heavy cream or some sort of thickener. it thickened up a bit as soon as I transferred it back to the pan. I...
8/27/2015
I made this recipe and I really loved it, is very easy to prepare the flavor of the crab is amazing, the combination of vegetable broth , tomatoes , serrano and bell peppers is just perfect, for...
8/5/2015
This soup is not for the faint of heart! It is spicy and I did not even use the full 4 Serrano peppers; I used 2 and I got plenty of heat from them even though I stripped the seeds and the mem...
11/16/2017
Delicious and spicy. This recipe is perfect. Thank you for sharing.
3/20/2017
Yum! This is a great warming soup! I used seafood stock in place of chicken broth and added the juice of 1 lime to the stock. I also doubled the vegetables to add extra thickness. Delicious!