Description
Light and spicy, chilapachole is a seafood soup enjoyed along the Gulf of Mexico. The sweet crabmeat in a piquant tomato broth makes an elegant dinner party starter, or can be served with a few simple quesadillas for an easy dinner at home. Each coastal chef has a distinct interpretation of this dish, but the secret ingredient they all agree on is pan-roasted vegetables. Some time in a hot skillet makes all the difference- adding a deeper vegetable flavor to your chilapachole.
Ingredients
- 1 small onion, peeled and cut into quarters
- 1 tomato, cut into quarters
- 1 small red bell pepper, seeded and cut into quarters
- 4 peppers serrano chili peppers, cut in half lengthwise and seeded
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 1 (14.5 ounce) can Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth
- 1 tablespoon chopped fresh parsley
- 1 (8 ounce) container refrigerated lump crabmeat, drained
- 6 fruit (2″ dia)s limes
Prep Time: 25 mins
Total Time: 40 mins
Servings: 6