Spicy corn and crab soup with crispy tortilla strips

Name: Spicy corn and crab soup with crispy tortilla strips
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: en
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

Starter

6 servings

30 min

2 hours

Easy

(4.3/5 - 4 votes)
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Ingredients

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.

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).