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Alaska Snow Crab Tortilla Soup

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
  1. 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.

  2. 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.

  3. Stir lime juice into soup. Place crab pieces in hot soup. Simmer 1 to 2 minutes.

  4. Ladle soup into serving bowls. Garnish with avocado cubes and tortilla strips.

Recipe and photo by the Alaska Seafood Marketing Institute

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