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Chilapachole (Spicy Tomato Crab Soup)

Chilapachole (Spicy Tomato Crab Soup)

5 1

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

serves 6 people

Ingredients

cost per recipe: $3.71

The price is determined by the national average.

  • 1

    small onion, peeled and cut in quarters

  • 1

    tomato, cut in quarters

  • 1

    small red bell pepper, seeded and cut in quarters

  • 4

    serrano chili pepper, cut in half lengthwise and seeded

  • 2

    tablespoons vegetable oil

  • 2

    cloves garlic

  • 1

    can (14 1/2 ounces) Swanson® Vegetable Broth or Swanson® Organic Vegetable Broth

  • 1

    tablespoon chopped fresh parsley

  • 1

    container (8 ounces) refrigerated lump crabmeat, drained

  • 6

    lime wedge

view nutrition info

How to Make It

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.
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.

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Made With
Swanson® Certified Organic Vegetable Broth

Swanson® Certified Organic Vegetable Broth

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(14 1/2 ounces) Swanson® Vegetable Broth

(14 1/2 ounces) Swanson® Vegetable Broth

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Ratings & Reviews

(1)
  • Michele D.

    February 26, 2014

    Spectacular!

    This went together so easily and quickly. My husband and I really like spicy food so I did substitute Swanson's Mexican infused broth for the vegetable broth and it was heavenly and not too spicy. I made this on a cold week night and served it with cheese quesadillas, to which I added the chopped, roasted serranos. It was our Mexican grilled cheese and tomato soup and it was company-worthy.

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