In a large saucepan melt butter over medium heat. Add chile peppers, sweet pepper, onion, and garlic; cook until tender, stirring occasionally. Stir in flour, salt, and pepper. Add broth all at once, stirring to combine. Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
Reduce heat to medium-low. Stir in milk and cheese. Cook and stir for 3 to 5 minutes more or until cheese melts. Stir in crabmeat; heat through.
Top each serving with Fresh Tomato Salsa. If desired, serve with Crisp Tortilla Strips.
Crisp Tortilla Strips
Preheat oven to 350 degrees F. Roll up each flour tortilla. Using a sharp knife, slice tortilla roll crosswise for long, thin strips. Lightly coat tortilla strips with nonstick cooking spray and spread on a baking sheet. Bake about 5 minutes or until golden. Cool.
Fresh Tomato Salsa
In a small bowl stir together tomatoes, green onion, cilantro, lime juice, and jalapeno chile pepper. Season to taste with salt and black pepper.