Tortilla soup is a classic on menus across the country. We have updated and upscaled it with the addition of our delicious crab!
Ingredients
- 8 ounces Crab meat
- Optional Garnish
- Juice of ½ Lime
- 1 Can (14.75 oz) Whole Kernel Corn
- 2 cups Chicken or Vegetable Stock
- 1/2 cup Finely Crushed Tortilla Chips (about 2-3 Cups before crushing)
- 1/2 teaspoon Dried Oregano
- 1 tablespoon Taco Seasoning
- 1 Can (14.5oz) Diced Tomato
- 1 Can (4oz) Diced Green Chiles
- 2 tablespoons Tomato Paste
- 1 Jalapeno, seeds removed and minced
- 1 Bell Pepper, small dice
- 1 Large Clove Garlic, minced
- 1 Medium Onion, small dice
- 2 tablespoons Cooking Oil
- Lime Wedges & Chopped Cilantro
Instructions
- In a large heavy bottom pot, heat the oil over medium and add the onion, bell pepper, jalapeno and garlic. Sauté until the onions are translucent, about 3 minutes. Add the tomato paste, seasoning and oregano and cook an additional 2 minutes. Add the green chiles and tomatoes and cook an additional 2 minutes. Add the chicken stock and crushed tortilla chips. Reduce heat to a simmer, cover and cook for about 8-10 minutes, stirring frequently, until the chips have dissolved into the soup. Add the corn and crab and increase the heat to medium-high. Allow to cook an additional 6 minutes, stirring to allow frozen crab to melt. Add the lime juice and serve.
