Alaska Snow Crab Tortilla Soup

Snow crab simmered with jalapeño, corn, and chili-spiced broth, finished with lime, avocado, and crisp tortilla strips.

November 16, 2020

Prep: 30 min
Cook: 45 min

Pair the sweetness of snow crab with the heat of jalapeño and the smoke of chili powder. Loaded with vegetables and bright lime, it's a light but comforting bowl with a little crunch and a lot of flavor.

What you'll need

Ingredients

2 tbsp canola or olive oil
1 small onion, chopped
1 small jalapeño pepper, seeded if desired, and chopped
1 red bell pepper, seeded and finely chopped
1 garlic clove, minced
1 medium tomato, chopped
6 oz fresh or frozen corn kernels, cooked
1 quart water or low-sodium chicken broth
1 can (4 oz) diced green chiles
1/2 to 1 tbsp chili powder, to taste
1 tbsp dried oregano, divided
1 to 1 1/2 tsp salt, to taste
8 Alaska snow crab clusters, frozen (about 3 lbs)
2 corn tortillas, cut in 1/4-inch strips
canola or olive oil spray, as needed
juice of a lime
1/2 avocado, pitted, peeled, and sliced

Method

Directions

1
Heat oil in a large saucepot. Stir in onions, jalapeño, bell pepper, garlic, and tomato. Sauté until vegetables are softened, about 5 minutes. Add corn, water, green chiles, chili powder, 1 teaspoon oregano, and salt. Simmer 20 to 25 minutes, until onions are translucent.
2
While soup is simmering, rinse Alaska snow crab clusters under cold running water to remove any ice glaze. Crack legs and claws, remove crabmeat from shells, and reserve.
3
Heat oven to 350°F. Place tortilla strips on a small baking sheet. Lightly spray with cooking spray and sprinkle with remaining oregano. Bake 10 to 12 minutes, until crisp.
4
Stir fresh lime juice and crabmeat into soup; simmer an additional 1 to 2 minutes, until crabmeat is heated through. Divide soup among 4 large bowls. Garnish each with avocado and tortilla strips.