Lime-Crab Soup
- 4 limes, zested and juiced
- 3 cups fresh corn, cut from about 6 cobs
- 1/2 chipotle chile in adobo sauce, seeded, plus 1 tablespoon adobo sauce
- 4 cups reduced-sodium nonfat chicken broth
- 1/2 teaspoon salt, divided
- 1/2 pound cooked crabmeat
- 1 avocado, pitted and diced
- 1/4 cup packed chopped fresh cilantro
- 1/2 teaspoon crushed cumin seeds
- 4 ounces tortilla chips or strips (optional)
- 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.
fresh corn, adobo sauce, chicken broth, salt, crabmeat, avocado, fresh cilantro, cumin seeds, tortilla chips
Taken from www.epicurious.com/recipes/food/views/lime-crab-soup-353152 (may not work)