Chilapachole (Spicy Tomato Crab Soup)
Ingredients40 m servings 122 cals
- 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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Per Serving: 122 calories; 5.3 g fat; 11.7 g carbohydrates; 9.5 g protein; 29 mg cholesterol; 422 mg sodium. Full nutrition
ReviewsRead all reviews 5
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!
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...
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...