Chili Crab Soup

When you want to push the boat out, Chili Crab Soup is a dish to impress. The silky body of the soup with the meat of the crab and chili equals beautiful. I have served this as a starter and as a main dish for a light meal. You can make the soup part in advance and add the crab once reheated.

Chili Crab Soup

A typical south-western soup that tastes superb. The crab meats gives the soup a hidden body.

4.74 from 75 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Soup

Cuisine: American

Keyword: Chili, Crab, Dairy, Seafood, Soup, Stock, Vegetables

Prep Time: 3 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 23 minutes minutes

Servings: 4 people

Calories: 269kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 2 cups crab meat
• 3 tbsp butter
• 1/2 large onion chopped
• 1 large green bell pepper chopped
• 30 oz tomatoes diced
• 2 cups fish stock or chicken
• 1 tbsp chili powder or to taste,
• 1 pinch Salt to taste
• 1 pinch ground pepper to taste

Instructions

• Heat the butter in a pot over moderate heat and saute the onion and bell pepper until tender but not brown, about 5 minutes.
  3 tbsp butter, 1/2 large onion, 1 large green bell pepper
• Add the remaining ingredients except for the crab meat and bring to a boil.
  30 oz tomatoes, 2 cups fish stock, 1 tbsp chili powder, 1 pinch Salt, 1 pinch ground pepper
• Simmer uncovered for 20 minutes and add the crab immediately before serving.
  2 cups crab meat

Notes

A typical southwestern soup that tastes superb.

Nutrition

Calories: 269kcal | Carbohydrates: 14g | Protein: 29g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 129mg | Sodium: 1009mg | Potassium: 1047mg | Fiber: 3g | Sugar: 9g