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In a large pot heat oil over medium high heat and sauté the onion, garlic and poblano pepper for 2 minutes or until tender. Sprinkle in the chili powder, cumin and oregano and stir, toasting the seasonings for about 1 minute.
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Whisk in chipotle peppers, tomato paste and seafood broth and bring to a simmer. Reduce heat to medium and stir in diced tomatoes, black beans, corn and jumbo lump crab meat. Cover and cook for 15 minutes, stirring frequently.
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Season to taste with salt before sprinkling in the crushed tortilla chips and ladling and serving. Top with any combination of toppings.