Chilapachole (Spicy Tomato Crab Soup) Recipe

Name: Chilapachole (Spicy Tomato Crab Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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(R) Vegetable Broth or Swanson(R) Certified Organic Vegetable Broth; 1 tablespoon chopped fresh parsley; 1 (8 ounce) container refrigerated lump crabmeat, drained; 6 limes

Servings: persons

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(R) Vegetable Broth or Swanson(R) Certified Organic Vegetable Broth
1 tablespoon chopped fresh parsley
1 (8 ounce) container refrigerated lump crabmeat, drained
6 limes

1
Place the onion, tomato, red pepper and chili peppers into a large bowl. Add the oil and toss to coat.
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.
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.
4
Mince the reserved chili peppers. Sprinkle the soup with the chili peppers and serve with the lime wedges.

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Chilapachole (Spicy Tomato Crab Soup) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilapachole (Spicy Tomato Crab Soup)

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