INGREDIENTS
Crab Soup:
2 Tablespoons canola or olive oil
8 oz. onion, chopped
1 jalapeno, minced
2 cloves garlic, minced
10 oz. red bell pepper, finely chopped
8 oz. tomato, chopped
12 oz. corn, cooked
8 cups water or low salt chicken broth
7 oz. green chiles, diced
2 Tablespoons chile powder, dried
1 Tablespoons oregano
1 Tablespoons salt
Corn Tortillas:
2 corn tortillas, cut in 1⁄ 4 inch strips
Canola or olive oil spray
1 teaspoons oregano
Assembly:
2 lbs. crab, torn into small chunks
1⁄ 2 cup lime juice, fresh
1 avocado, cut into 3⁄ 4 inch cubes
DIRECTIONS
Crab Soup: Heat oil in 6-quart saucepan. Add onions, jalapeño, garlic, bell pepper, tomato and corn. Sauté until softened, about 5-8 minutes. Add water, diced chiles, chile powder, oregano and salt. Simmer about 30 minutes.
Corn Tortillas: Place corn tortilla strips on baking sheet. Spray lightly with oil spray; sprinkle with oregano. Bake for 12-15 minutes at 350ºF until crisp.
Assembly: Stir fresh lime juice into soup. Place crab pieces in hot soup. Simmer 1-2 minutes. Place in serving bowls. Garnish with avocado cubes and tortilla strips.
Note: Adjust spiciness with addition of more chile powder or a spicier chile powder.