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Mexican Crab and Tortilla Soup

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

Soup:

  • 2 tablespoons olive oil
  • 1 medium yellow onion peeled and minced
  • 3 garlic cloves peeled and minced
  • 1 poblano pepper seeded and chopped
  • 2 teaspoons ancho chili powder
  • 3 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon chipotle peppers in adobo minced
  • 2 tablespoons tomato paste
  • 4 cups seafood broth
  • 1 1/4 cups canned diced tomatoes drained
  • 3/4 cup canned black beans drained and rinsed
  • 3/4 cup canned corn kernels drained and rinsed
  • 1 lb. Cameron’s Seafood Jumbo Lump Crab Meat drained
  • salt to taste
  • 1 cup tortilla chips broken or slightly crushed

Toppings:

  • sour cream
  • queso fresco or shredded cheddar
  • fresh cilantro
  • avocado chunks
  • lime wedges
  • jalapeno slices optional
  • hot sauce optional

Instructions

  1. 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.
  2. 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.
  3. Season to taste with salt before sprinkling in the crushed tortilla chips and ladling and serving. Top with any combination of toppings.