Spicy corn and crab soup with crispy tortilla strips

6 servings
30 min
2 hours


Number of serving: 6
WARNING! If you can't handle spicy foods I don't suggest following this recipe exactly as I made it. If you do like a little kick to your food than this is just the right recipe for you.

Please keep in mind I made up this recipe so the measurements aren't completely accurate. I usually just add ingredients to taste.



3 1/2 cups fresh corn kernels or Kernels from a can

3 Cans Fresh crab meat

4 cups low-sodium chicken broth

1 cup (or more) water

1 small bunch fresh cilantro, stems cut off and chopped

1-2 TSP Sea Salt

1-2 Tbs Soy sauce

1-2 TBS Chili Soy with Chopped Shallots (National Food Store product)

5-6 whole garlic cloves

2 garlic cloves minced

2 TSP Jalapeno Peppers seeds removed and finely chopped

Drizzle small amount Mexican Hot sauce

1/4 stick Butter

1/2 white onion (minced)

1/4-1/2 Cup white wine

1/2 TSP Ancho chile powder

1 TSP finely grated lime peel

1 Tsp Fresh lime juice

1/2 Lemon squeezed


    STEP 1: Melt butter in large pot over medium-low heat. Add onions and saute until tender and translucent. Add garlic, jalapeño, ancho chile powder, lime peel, lime and lemon juice.
    STEP 2: Break corn cobs in half and place in large pot (or use canned corn).
    Add chicken broth, 1 cup water, cilantro stems, and 1 Tsp salt to pot. Bring to boil.
    STEP 3: Add Crabmeat and the rest of the listed ingredients. Season to taste. (Reserve Extra crabmeat for garnish)
    STEP 4: you can either reserve 1/3 cup crabmeat for garnish or toasted Tortilla chips as a garnish.

    (Ladle soup into bowls. Top each serving with some of reserved crabmeat. Sprinkle each with remaining chopped cilantro leaves and Crispy Tortilla Strips).


Spicy Corn and Crab Soup With Crispy Tortilla Strips, photo 1Spicy Corn and Crab Soup With Crispy Tortilla Strips, photo 2Spicy Corn and Crab Soup With Crispy Tortilla Strips, photo 3



So tasty, chilli

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