Lime-Crab Soup
A refreshing Mexican-inspired soup combining sweet corn, zesty lime, and succulent crabmeat, finished with creamy avocado and warming chipotle heat. Perfect for a light but satisfying meal.
4 servings
15 min
Ingredients
- •4 whole limes, zested and juiced
- •3 cups fresh corn, cut from about 6 cobs
- •½ whole chipotle chile in adobo sauce, seeded, plus 1 tablespoon adobo sauce
- •4 cups reduced-sodium nonfat chicken broth
- •½ teaspoon salt, divided
- •½ pound cooked crabmeat
- •1 whole avocado, pitted and diced
- •¼ cup packed chopped fresh cilantro
- •½ teaspoon crushed cumin seeds
- •4 ounces tortilla chips or strips (optional)
Cooking Instructions
- 1.
Reserve 1 tablespoon lime juice. Blend remaining lime juice, zest, corn kernels, chile, adobo sauce, broth and 1/4 teaspoon salt in a blender until smooth. Divide soup among 4 bowls. Toss crabmeat, avocado, cilantro, cumin seeds, reserved lime juice and remaining 1/4 teaspoon salt in a bowl. Sprinkle soup with crab mixture and serve with tortilla chips, if desired.
15 min
