Ingredients with Measurements:
- 1 pound crab meat
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 (28-ounce) can diced tomatoes
- 4 cups chicken broth
- 1 cup corn kernels
- 1 cup black beans
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the chopped chipotle peppers, cumin, oregano, and smoked paprika. Cook for 1-2 minutes until fragrant.
3. Add the diced tomatoes and chicken broth. Bring to a simmer and cook for 10 minutes.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Add the crab meat, corn, and black beans to the pot. Simmer for another 10 minutes until the crab is cooked through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 22g
Protein: 24g
Substitutions for ingredients:
- Shrimp or lobster can be substituted for crab meat.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Pinto beans or kidney beans can be used instead of black beans.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use fire-roasted tomatoes for a smokier flavor.
- Add a squeeze of lime juice for a tangy kick.
Tips and tricks:
- Be sure to remove any shell or cartilage from the crab meat before adding it to the soup.
- Adjust the amount of chipotle peppers to your desired level of spiciness.
- This soup can be made ahead of time and reheated before serving.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a dollop of sour cream or Greek yogurt and a sprinkle of chopped cilantro.
Garnishes:
Fresh cilantro leaves, sour cream or Greek yogurt, diced avocado, chopped green onions.
Pairings:
Serve with a side of warm corn tortillas or crusty bread.
Suggested side dishes:
Mexican rice, roasted vegetables, or a simple green salad.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Be sure to cook the crab meat to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Chilpachole is a traditional Mexican seafood soup that originated in the state of Veracruz.
Flavor profiles:
Spicy, smoky, and savory.
Serving suggestions:
This soup makes a great appetizer or main course.
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Region: Mexican