Chilpachole de Jaiba with a Twist

Ingredients

• 500g (1.1 lb) crab meat 500g (1.1 lb) crab meat
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup corn kernels 1 cup corn kernels
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons chili powder 2 tablespoons chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• Juice of 2 limes Juice of 2 limes
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 28g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
2. 2.
   Add the bell peppers, zucchini, corn, and tomatoes to the pot. Cook for 5 minutes, until the vegetables are slightly softened.
3. 3.
   Stir in the tomato paste, chili powder, cumin powder, and dried oregano. Cook for another 2 minutes to allow the flavors to meld.
4. 4.
   Add the crab meat to the pot and stir well to combine with the vegetables and spices.
5. 5.
   Pour in the fish or vegetable broth and bring the soup to a simmer. Let it cook for 15-20 minutes, allowing the flavors to develop.
6. 6.
   Stir in the lime juice and season with salt and pepper to taste.
7. 7.
   Serve the Chilpachole de Jaiba hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Crab meat — Ensure that the crab meat is fresh and free from any shells or cartilage before adding it to the soup.

Tips & Tricks

• For a spicier kick, add a diced jalapeño or serrano pepper to the soup.
• If you prefer a smoother texture, use an immersion blender to puree a portion of the soup before adding the crab meat.
• Serve the Chilpachole de Jaiba with warm tortillas for a complete and satisfying meal.

Serving advice

Serve the Chilpachole de Jaiba in individual bowls, garnished with fresh cilantro. Accompany it with a side of cooked rice or warm tortillas for a hearty and filling meal.

Presentation advice

To enhance the presentation, sprinkle some additional chopped fresh cilantro on top of the soup just before serving. Serve it in colorful Mexican pottery bowls to add a touch of authenticity.