Alaska Snow Crab Tortilla Soup

This soup is smoky, spicy, and sweet

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.

Ready in
75 m
4
Servings
567
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
  • 1 Red bell pepper, seeded and finely chopped
  • 1 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
  • 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

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
18g
28%
Sugar
5g
N/A
Saturated Fat
3g
15%
Cholesterol
265mg
88%
Protein
70g
100%
Carbs
31g
10%
Vitamin A
93µg
10%
Vitamin B12
31µg
100%
Vitamin B6
0.9mg
45.3%
Vitamin C
74mg
100%
Vitamin E
3mg
16%
Vitamin K
25µg
31%
Calcium
382mg
38%
Fiber
7g
27%
Folate (food)
230µg
N/A
Folate equivalent (total)
213µg
53%
Iron
5mg
28%
Magnesium
162mg
40%
Monounsaturated
10g
N/A
Niacin (B3)
15mg
74%
Phosphorus
976mg
100%
Polyunsaturated
3g
N/A
Potassium
1846mg
53%
Riboflavin (B2)
0.3mg
19.9%
Sodium
1805mg
75%
Thiamin (B1)
0.4mg
25.8%
Zinc
13mg
87%

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