Recipes and Cooking Crab and Poblano Soup Be the first to rate & review! Craving warm soup, but in a hurry? This easy soup recipe, featuring plenty of cheese and tasty crabmeat, comes together in just 30 minutes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 5, 2018 Print Rate It Share Share Tweet Pin Email Start To Finish Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients ¼ cup butter or margarine 2 poblano chile peppers, seeded and chopped ¾ cup chopped red sweet pepper (1 medium) ½ cup chopped onion (1 medium) 2 cloves garlic, minced ¼ cup all-purpose flour ¼ teaspoon salt ¼ teaspoon black pepper 1 14 ounce can chicken broth 2 cup milk 6 ounce asadero cheese or Monterey Jack cheese, shredded (1-1/2 cups) 1 6.5 ounce can lump crabmeat, drained, or 8 ounces fresh lump crabmeat, picked over and cut into bite-size pieces 1 recipe Fresh Tomato Salsa 1 recipe Crisp Tortilla Strips (optional) Fresh Tomato Salsa 3 roma tomatoes, seeded and chopped 1 green onion, thinly sliced 1 tablespoon snipped fresh cilantro 2 teaspoon lime juice 1 teaspoon finely chopped fresh jalapeño chile pepper Salt and ground black pepper Crisp Tortilla Strips 3 6-inch flour tortillas Nonstick cooking spray Directions 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. Fresh Tomato Salsa In a small bowl stir together tomatoes, green onion, cilantro, lime juice, and jalapeño chile pepper. Season to taste with salt and black pepper. Crisp Tortilla Strips 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. Rate it Print Nutrition Facts (per serving) 203 Calories 12g Fat 11g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 203 % Daily Value * Total Fat 12g 15% Saturated Fat 8g 40% Cholesterol 60mg 20% Sodium 664mg 29% Total Carbohydrate 11g 4% Total Sugars 6g Protein 14g Vitamin C 51.4mg 257% Calcium 201.9mg 16% Iron 0.7mg 4% Potassium 356mg 8% Folate, total 36.3mcg Vitamin B-12 0.4mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.