Best 4 Chilapachole Spicy Tomato Crab Soup Recipes
Embark on a culinary journey to the vibrant coastal regions of Mexico with Chilapachole, a tantalizing spicy tomato crab soup that captures the essence of Mexican seafood cuisine. This delectable dish, originating from the state of Sinaloa, is a harmonious blend of fresh crab, aromatic spices, and zesty tomatoes, resulting in a symphony of flavors that will delight your taste buds. Our comprehensive guide unveils the secrets behind this traditional recipe, providing step-by-step instructions, along with additional variations to cater to diverse preferences. Discover the classic Chilapachole recipe, along with delightful variations such as Vegan Chilapachole, a plant-based rendition that retains the authentic flavors, and Chilapachole de Jaiba, a variation that substitutes crab with succulent blue crab, offering a unique twist to the traditional dish.
Here are our top 4 tried and tested recipes!
CHILAPACHOLE (SPICY TOMATO CRAB SOUP)
Light and spicy, chilapachole is a seafood soup enjoyed along the Gulf of Mexico. The sweet crabmeat in a piquant tomato broth makes an elegant dinner party starter, or can be served with a few simple quesadillas for an easy dinner at home. Each coastal chef has a distinct interpretation of this dish, but the secret ingredient they all agree on is pan-roasted vegetables. Some time in a hot skillet makes all the difference- adding a deeper vegetable flavor to your chilapachole.
Provided by Swanson®
Categories Swanson®
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place the onion, tomato, red pepper and chili peppers into a large bowl. Add the oil and toss to coat.
- Heat a 10-inch 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.
- 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.
- Mince the reserved chili peppers. Sprinkle the soup with the chili peppers and serve with the lime wedges.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 11.7 g, Cholesterol 28.8 mg, Fat 5.3 g, Fiber 2.8 g, Protein 9.5 g, SaturatedFat 0.8 g, Sodium 421.5 mg, Sugar 3.5 g
BLUSHING TOMATO CRAB BISQUE
My favorite tomato soup becomes a tomato crab bisque! This spicy tomato and crab bisque is loaded with tons of veggies, smooth cream and a hint of heat! So delicious as a starter or a main course!
Provided by Marzia
Categories Comfort Foods
Time 1h35m
Number Of Ingredients 13
Steps:
- roasting: Position a rack in the center of the oven and preheat the oven to 375ºF. Place everything listed under 'roasting' on a large sheet pan. Sprinkle with a big pinch of salt and pepper and toss everything using your hands. Let roast for 1 hour if you have time you can also do this on 350ºF for 1 ½ hours. Check on the ingredients halfway through and toss.
- blend: Transfer the veggies along with any juices to a large pot along with the seafood stock, Worcestershire, 2 tablespoons pesto, cayenne, paprika, and old bay and blend it all using an immersion blender.
- finish: Place the stockpot over medium-high heat and allow the soup to reach a simmer, reduce the heat and let simmer for 10 minutes. Add the cream and allow the soup to come back to a simmer. Taste and adjust with salt and pepper as desired. You can also add the last tablespoon of pesto if you'd like. Add the crab meat and let it heat through for about 5 minutes. Serve in bowls topped with additional crab meat and chopped chives if desired.
CHILAPACHOLE (SPICY TOMATO CRAB SOUP)
Light and spicy, chilapachole is a seafood soup enjoyed along the Gulf of Mexico. The sweet crabmeat in a piquant tomato broth makes an elegant dinner party starter, or can be served with a few simple quesadillas for an easy dinner at home. Each coastal chef has a distinct interpretation of this dish, but the secret ingredient they all agree on is pan-roasted vegetables. Some time in a hot skillet makes all the difference- adding a deeper vegetable flavor to your chilapachole.
Provided by Swanson®
Categories Swanson®
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place the onion, tomato, red pepper and chili peppers into a large bowl. Add the oil and toss to coat.
- Heat a 10-inch 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.
- 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.
- Mince the reserved chili peppers. Sprinkle the soup with the chili peppers and serve with the lime wedges.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 11.7 g, Cholesterol 28.8 mg, Fat 5.3 g, Fiber 2.8 g, Protein 9.5 g, SaturatedFat 0.8 g, Sodium 421.5 mg, Sugar 3.5 g
CHILAPACHOLE (SPICY TOMATO CRAB SOUP)
Light and spicy, chilapachole is a seafood soup enjoyed along the Gulf of Mexico. The sweet crabmeat in a piquant tomato broth makes an elegant dinner party starter, or can be served with a few simple quesadillas for an easy dinner at home. Each coastal chef has a distinct interpretation of this dish, but the secret ingredient they all agree on is pan-roasted vegetables. Some time in a hot skillet makes all the difference- adding a deeper vegetable flavor to your chilapachole.
Provided by Swanson®
Categories Swanson®
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place the onion, tomato, red pepper and chili peppers into a large bowl. Add the oil and toss to coat.
- Heat a 10-inch 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.
- 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.
- Mince the reserved chili peppers. Sprinkle the soup with the chili peppers and serve with the lime wedges.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 11.7 g, Cholesterol 28.8 mg, Fat 5.3 g, Fiber 2.8 g, Protein 9.5 g, SaturatedFat 0.8 g, Sodium 421.5 mg, Sugar 3.5 g
Tips:
- Use fresh, ripe tomatoes for the best flavor.
- If you don't have fresh tomatoes, you can use canned diced tomatoes.
- Be careful not to overcook the crab, or it will become tough.
- Serve the soup with warm tortillas, rice, or crusty bread.
- Garnish the soup with fresh cilantro, chopped onion, and avocado slices.
- For a spicier soup, add a few chopped jalapeños or serrano peppers.
- If you don't have crab, you can substitute shrimp, fish, or chicken.
Conclusion:
Chilapachole is a delicious and easy-to-make soup that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. So next time you are looking for a quick and easy soup recipe, give chilapachole a try.
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