Chilapachole is a spicy crab soup enjoyed along the Gulf of Mexico. It takes only 40 minutes from start to finish.The crabmeat in a spicy tomato broth makes for a good starter to a spicy Mexican meal. The secret to this delicious soup is the pan roasted vegetables which adds a deep flavor to the soup. It is also a low calories, low fat, low cholesterol, low sodium, low sugars, low carbohydrates, heart-healthy, vegetarian, diabetic-friendly and Weight Watchers (4 SmartPoints), (3 PointsPlus) recipe. Makes: (6) servings. Chilapachole will be loved by all of your family, friends and guests.
1 small onion, peeled, quartered
1 tomato, quartered
1 small red bell pepper, seeded, quartered
4 serrano chili peppers, cut in half lengthwise, seeded
2 tbsp vegetable oil
2 garlic cloves
1 (14 1/2 oz) can vegetable broth
1 tbsp chopped fresh parsley
1 (8 oz) container refrigerated lump crabmeat, drained
Ground black pepper
1. Place the onion, tomato, red bell pepper and chili peppers into a large bowl. Add the oil and toss to coat.
2. Heat a 10″ 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. 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. Mince the reserved chili peppers. Sprinkle the soup with the chili peppers and serve with the lime wedges.
YIELD: 6 Servings.
Serving Size: 1/2 cup per serving.
Weight Watchers (4 SmartPoints), (3 PointsPlus)
Carb Choices: 1/2
Calories: 140, Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 40mg, Sodium: 370mg, Sugars: 3g, Carbohydrates: 11g, Fiber: 2g, Protein: 9g, Vitamin A: 20 %DV, Vitamin C: 110 %DV, Calcium: 6 %DV, Iron: 6 %DV
Original recipe and image from CSC Brands LP. http://www.campbellskitchen.com/recipes/chilapachole-(spicy-tomato-crab-soup)-61608
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