• 2 Ratings

Craving warm soup, but in a hurry? This easy soup recipe, featuring plenty of cheese and tasty crabmeat, comes together in just 30 minutes.

Source: Better Homes and Gardens
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Crab and Poblano Soup

Ingredients

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Directions

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  • 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.

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  • 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.

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  • Top each serving with Fresh Tomato Salsa. If desired, serve with Crisp Tortilla Strips.

Nutrition Facts (Crab and Poblano Soup)

203 calories; 12 g total fat; 8 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 60 mg cholesterol; 664 mg sodium. 356 mg potassium; 11 g carbohydrates; 1 g fiber; 6 g sugar; 14 g protein; 0 g trans fatty acid; 1166 IU vitamin a; 51 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 202 mg calcium; 1 mg iron;

Fresh Tomato Salsa

Ingredients

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Directions

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  • In a small bowl stir together tomatoes, green onion, cilantro, lime juice, and jalapeño chile pepper. Season to taste with salt and black pepper.

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Crisp Tortilla Strips

Ingredients

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Directions

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  • Preheat oven to 350°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.

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Reviews

2 Ratings
  • 5 star values: 2
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  • 1 star values: 0