Ingredients with Measurements:
- 2 ripe avocados, peeled and diced
- 1 pound fresh crab meat
- 2 cups chicken broth
- 1 cup tomato sauce
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 jalapeño peppers, seeded and chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, sauté the onion, garlic, and jalapeño peppers over medium heat until softened.
2. Add the chicken broth, tomato sauce, oregano, cumin, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Using an immersion blender or regular blender, blend the mixture until smooth.
4. Add the crab meat and simmer for an additional 5 minutes.
5. Stir in the diced avocado, cilantro, and lime juice.
6. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 12g
Protein: 28g
Sodium: 1200mg
Substitutions for ingredients:
- Shrimp can be substituted for crab meat.
- Vegetable broth can be used instead of chicken broth.
- Serrano peppers can be used instead of jalapeño peppers.
Variations:
- Add diced tomatoes for a chunkier texture.
- Use coconut milk instead of chicken broth for a creamier soup.
- Add a dollop of sour cream or Greek yogurt on top for added creaminess.
Tips and tricks:
- Be sure to use ripe avocados for the best flavor and texture.
- If using a regular blender, blend the soup in batches to avoid overfilling the blender.
- Adjust the amount of jalapeño peppers to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprig of cilantro.
Garnishes:
- Chopped fresh cilantro
- Sliced jalapeño peppers
- Lime wedges
Pairings:
- Cornbread
- Tortilla chips
- Grilled shrimp skewers
Suggested side dishes:
- Black bean and corn salad
- Grilled vegetables
- Mexican rice
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce it.
Food safety advice:
- Be sure to cook the crab meat thoroughly before adding it to the soup.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chilpachole is a traditional Mexican soup that originated in Veracruz. It is typically made with seafood and a tomato-based broth.
Flavor profiles:
This soup is slightly spicy and tangy, with a creamy texture from the avocado.
Serving suggestions:
Serve the soup as a main course with a side salad or bread.
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Region: Mexican