Chilapachole

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.

Prep Time: 25 Minutes.chilapachole
Cooking Time: 15 Minutes.

INGREDIENTS:

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
6 Limes
Kosher salt
Ground black pepper

DIRECTIONS:

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

NUTRITIONAL INFORMATION:
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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IMPORTANT: This site is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.

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