Chilapachole (Spicy Tomato Crab Soup)
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.
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1
small onion, peeled and cut in quarters
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1
tomato, cut in quarters
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1
small red bell pepper, seeded and cut in quarters
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4
serrano chili pepper, cut in half lengthwise and seeded
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2
tablespoons vegetable oil
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2
cloves garlic
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1
can (14 1/2 ounces) Swanson® Vegetable Broth or Swanson® Organic Vegetable Broth
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1
tablespoon chopped fresh parsley
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1
container (8 ounces) refrigerated lump crabmeat, drained
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6
lime wedge
How to Make It
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.
