Spicy corn and crab soup with crispy tortilla strips

Ingredients

• 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.
• INGREDIENTS
• Ingredients
• 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 TSO Black Pepper
• 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

Preparation

• DIRECTIONS
  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).

Questions

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