Alaska Snow Crab Tortilla Soup

YIELD: 6 servings

2 Tbsps.	canola or olive oil
8 oz.	chopped onion
1	whole jalapeño, minced
2 cloves	garlic, minced
10 oz.	finely chopped bell pepper
8 oz.	chopped tomato
12 oz.	corn kernels
8 cups	water or low-sodium chicken broth
7 oz.	diced green chiles
2 Tbsps. dried chile powder
1 Tbsp. plus 1 tsp. dried crushed oregano
1 Tbsp.	salt
2	corn tortillas, cut in ¼” strips
Canola or olive oil spray as needed
½ cup	fresh lime juice
2 lbs.	Alaska snow-crab pieces
1	avocado, cut into ¾” cubes

In 6-qt. saucepan, heat oil. Add onion, jalapeño, garlic, bell pepper, tomato and corn. Sauté until softened, 5 to 8 minutes. Add water or broth, diced chile, chile powder, 1 Tbsp. oregano and salt. Simmer about 30 minutes.
Place corn tortilla strips on baking sheet. Spray lightly with oil spray. Sprinkle with 1 tsp. oregano. Bake at 350°F for 12 to 15 minutes or until crisp.
Stir lime juice into soup. Place crab pieces in hot soup. Simmer 1 to 2 minutes.
Ladle soup into serving bowls. Garnish with avocado cubes and tortilla strips.

Recipe and photo by the Alaska Seafood Marketing Institute