Ingredients with Measurements:
- 1 pound crab meat
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 cups chicken broth
- 2 cups tomato puree
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the chicken broth, tomato puree, oregano, cumin, chili powder, salt, black pepper, paprika, and cayenne pepper. Bring to a boil.
3. Reduce heat and let simmer for 10 minutes.
4. Add the crab meat and cilantro. Cook for an additional 5-7 minutes.
5. Using an immersion blender or regular blender, blend the soup until smooth.
6. Serve hot with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 12g
Protein: 19g
Substitutions for ingredients:
- Shrimp can be substituted for crab meat.
- Vegetable broth can be used instead of chicken broth.
- Fresh tomatoes can be used instead of tomato puree.
Variations:
- Add diced potatoes or corn for a heartier soup.
- Use different types of seafood, such as scallops or mussels.
- Add a dollop of sour cream or avocado on top before serving.
Tips and tricks:
- Be sure to remove any shell or cartilage from the crab meat before adding it to the soup.
- Adjust the spices to your liking.
- For a spicier soup, increase the amount of cayenne pepper.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a lime wedge on the side.
Garnishes:
Chopped cilantro, diced avocado, sour cream, or tortilla chips.
Pairings:
Mexican-style rice, cornbread, or a side salad.
Suggested side dishes:
Mexican-style rice, cornbread, or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- 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:
Spicy, tangy, and savory.
Serving suggestions:
Serve hot with lime wedges on the side.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican