Chilapachole (Spicy Tomato Crab Soup)

1. 1

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

2. 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. 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. 4

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

* Per serving · 4 servings · Values may vary.