- 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® Vegetable Broth or Swanson® Certified Organic Vegetable Broth
- 1 tablespoon chopped fresh parsley
- 1 (8 ounce) container refrigerated lump crabmeat, drained
- 6 limes
- 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.
04/19/2018
recipepes.com
Chilapachole (Spicy Tomato Crab Soup), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
