CHILAPACHOLE (SPICY TOMATO CRAB SOUP)

CHILAPACHOLE (SPICY TOMATO CRAB SOUP)

Nutrition Facts

Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 155
% Daily Value
Total Fat 9.6g
15%
Saturated Fat 0.7g
4%
Cholesterol 9mg
3%
Sodium 141mg
6%
Total Carbohydrate 15.2g
5%
Dietary Fiber 2.8g
11%
Protein 4g
8%
Vitamin A 40%
Vitamin C 240%
Calcium 4%
Iron 6%
Total Time

40 min.

Serving & Size

1 CUP (8 OZ LADLE)

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Light and spicy, chilapachole is a seafood soup enjoyed along the Gulf of Mexico.  The sweet crabmeat in a piquant tomato broth made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation makes an elegant dinner offering, or can be served with a few simple quesadillas for an easy lunch menu.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Instructions
1. Place the onion, tomato, red pepper and chili peppers into a large bowl or pan.  Add the oil and toss to coat.
2. Heat a large skillet over medium heat.  Add the vegetables and cook for 3 minutes, stirring occasionally.  Add the garlic and cook for 2 minutes or until the vegetables are well browned, stirring occasionally.  Remove and reserve the chili peppers from the skillet.
3. Remove the remaining vegetables to a blender. Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, water and parsley. Cover and blend for 2 minutes or until the mixture is smooth. Pour the vegetable mixture into a saucepan and cook over medium heat until the mixture is hot and bubbling.  Stir in the crabmeat and cook for 2 minutes or until the mixture is hot.  Season with ground black pepper.

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.

CCP- Hold hot at 140°F or higher for service.
4. Mince the reserved chili peppers.  Sprinkle the soup with the chili peppers and serve with the lime slices.

Portion size = 1 cup (8 oz. ladle)
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