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|
|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