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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Meal|
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|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)