Chilapachole (Spicy Tomato Crab Soup)

Name: Chilapachole (Spicy Tomato Crab Soup)
Prep time: 25 min
Yield: 6
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 peppers serrano chili peppers, cut in half lengthwise and seeded; 2 tablespoons vegetable oil; 2 cloves garlic; 1 (14.5 ounce) can Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth; 1 tablespoon chopped fresh parsley; 1 (8 ounce) container refrigerated lump crabmeat, drained; 6 fruit (2" dia)s limes

⏱️ Ready in 25 min 🥄 Prep 25 min 👥 6 servings 👁️ 12 views

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.

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🔗 Recipe adapted from AllRecipes

#Soup #Under 1 Hour #Under 30 Minutes #Dinner

📊 At a Glance

Prep 25 min

Serves 6

Difficulty Medium

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 122

% Daily Value*

Total Fat 5.3g 7%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 422mg 18%

Total Carbohydrate 11.7g 4%

Dietary Fiber 2.8g 10%

Total Sugars 3.5g

Protein 9.5g 19%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.