Alaska Snow Crab Tortilla Soup

This soup is smoky, spicy, and sweet
Alaska Snow Crab Tortilla Soup

Wild Alaska Seafood

Recipe Courtesy of Wild Alaska Seafood

Alaska snow crab is a delicacy, and this tortilla soup is the perfect canvas to show it off. The sweetness of the crab goes perfectly with the heat of the jalapeno, and the smoke of the chili powder. Tortilla strips give the soup a crunch, while the fresh corn kernels add an extra pop of sugar to balance out the spice.

4
Servings
146
Calories Per Serving
Deliver Ingredients

Ingredients

For the Alaska Snow Crab Tortilla Soup

  • 2  Tablespoons  olive oil or canola oil
  • 1 Small  onion, chopped
  • 1 Small  jalapeno pepper, seeded, if desired, and chopped
  • 1 Medium  tomato, chopped
  • Red bell pepper, seeded and finely chopped
  • Garlic clove, minced
  • 6  Ounces  fresh or frozen corn kernels, cooked
  • 4  Cups  water or low sodium chicken broth
  • 4  Ounces  diced green chiles, canned
  • 1/2  Tablespoon  chili powder, to taste
  • 1  Tablespoon  dried oregano, divided
  • 1  Teaspoon  salt, to taste
  • Alaska Snow Crab clusters, frozen (about 3 lbs.)
  • 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

Directions

For the Alaska Snow Crab Tortilla Soup

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.

While soup in simmering, rinse Alaska Snow Crab clusters under cold running water to remove any ice glaze.  Crack legs and claws, remove crabmeat from shells; reserve crab.  

Heat oven to 350°F.  Place tortilla strips on a small baking sheet.  Lightly spray strips with cooking spray; sprinkle on remaining oregano.  Bake for 10 to 12 minutes, until crisp.

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 bowl with avocado and tortilla strips.

Nutritional Facts

Total Fat
9g
13%
Sugar
2g
2%
Saturated Fat
1g
4%
Carbohydrate, by difference
16g
12%
Protein
3g
7%
Vitamin A, RAE
34µg
5%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
26µg
29%
Calcium, Ca
85mg
9%
Choline, total
10mg
2%
Fiber, total dietary
4g
16%
Fluoride, F
140µg
5%
Folate, total
25µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
34mg
11%
Niacin
1mg
7%
Phosphorus, P
63mg
9%
Selenium, Se
3µg
5%
Sodium, Na
956mg
64%
Water
253g
9%
Zinc, Zn
1mg
13%