Ingredients with Measurements:
- 2 red bell peppers, roasted and peeled
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 4 cups chicken or vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 pound lump crabmeat, picked over for shells
- Salt and black pepper, to taste
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven
Step-by-step instructions:
1. Preheat the oven to 425°F. Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet. Roast for 20-25 minutes, until the skins are charred and the peppers are tender. Remove from the oven and let cool. Once cooled, peel the skins off the peppers and discard.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
3. Add the roasted red peppers, tomato paste, cumin, smoked paprika, oregano, and cayenne pepper to the pot. Stir to combine and cook for 2-3 minutes.
4. Pour in the chicken or vegetable broth and diced tomatoes with their juices. Bring to a simmer and cook for 10-15 minutes, until the vegetables are tender.
5. Using a blender or food processor, puree the soup until smooth. Return the soup to the pot and add the lump crabmeat. Cook for 5-7 minutes, until the crab is heated through.
6. Season with salt and black pepper to taste. Stir in the chopped cilantro.
7. Serve hot with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Preheat the oven to 425°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 220
Fat: 6g
Carbohydrates: 16g
Protein: 25g
Sodium: 1100mg
Substitutions for ingredients:
- If you don't have red bell peppers, you can use jarred roasted red peppers instead.
- If you don't have lump crabmeat, you can use canned crabmeat or cooked shrimp instead.
- If you don't have fresh cilantro, you can use fresh parsley or dried cilantro instead.
Variations:
- For a spicier soup, add more cayenne pepper or a diced jalapeño pepper.
- For a creamier soup, add a splash of heavy cream or coconut milk.
- For a vegetarian version, omit the crabmeat and use vegetable broth instead of chicken broth.
Tips and tricks:
- Be sure to pick over the crabmeat for any shells before adding it to the soup.
- If you like a chunkier soup, you can skip pureeing the soup in step 5 and leave it as is.
- This soup can be made ahead of time and reheated before serving.
Storage instructions:
Store any leftover soup 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 or a lime wedge.
Garnishes:
- Fresh cilantro
- Lime wedges
- Diced avocado
- Sour cream
Pairings:
- Crusty bread
- Tortilla chips
- Rice
Suggested side dishes:
- Grilled corn on the cob
- Black bean salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, you can thin it out with a little more broth or water.
- If the soup is too thin, you can simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure that the crabmeat is fully cooked.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Chilpachole is a traditional Mexican seafood soup that originated in the state of Veracruz. It typically includes shrimp, crab, or fish, along with tomatoes, onions, and chiles.
Flavor profiles:
This soup has a smoky, slightly spicy flavor from the roasted red peppers and spices, along with a sweet and savory flavor from the crabmeat.
Serving suggestions:
Serve this soup as a starter or main course for a Mexican-inspired dinner party or a cozy weeknight meal.
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Region: Mexican