Crab Tortilla Soup

Tortilla soup is a classic on menus across the country. We have updated and upscaled it with the addition of our delicious crab!

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m


  • 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


  1. 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.

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