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Alaska Snow Crab Tortilla Soup
October 1, 2008
1 Min Read
YIELD: 6 servings
2 Tbsps. | canola or olive oil |
8 oz. | chopped onion |
1 | whole jalapeño, minced |
2 cloves | garlic, minced |
10 oz. | finely chopped bell pepper |
8 oz. | chopped tomato |
12 oz. | corn kernels |
8 cups | water or low-sodium chicken broth |
7 oz. | diced green chiles |
2 Tbsps. dried chile powder | |
1 Tbsp. plus 1 tsp. dried crushed oregano | |
1 Tbsp. | salt |
2 | corn tortillas, cut in ¼” strips |
Canola or olive oil spray as needed | |
½ cup | fresh lime juice |
2 lbs. | Alaska snow-crab pieces |
1 | avocado, cut into ¾” cubes |
In 6-qt. saucepan, heat oil. Add onion, jalapeño, garlic, bell pepper, tomato and corn. Sauté until softened, 5 to 8 minutes. Add water or broth, diced chile, chile powder, 1 Tbsp. oregano and salt. Simmer about 30 minutes.
Place corn tortilla strips on baking sheet. Spray lightly with oil spray. Sprinkle with 1 tsp. oregano. Bake at 350°F for 12 to 15 minutes or until crisp.
Stir lime juice into soup. Place crab pieces in hot soup. Simmer 1 to 2 minutes.
Ladle soup into serving bowls. Garnish with avocado cubes and tortilla strips.
Recipe and photo by the Alaska Seafood Marketing Institute
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