Alaska Snow Crab Tortilla Soup

Serves 8
Prep Time 0 minutes
Cook Time 0 minutes

Alaska Snow Crab:
2 lbs. Alaska Snow Crab                                              
2 Tbsp. canola or olive oil                                              
8 oz. onion, chopped                                              
1 whole jalapeño, minced                                              
2 cloves garlic, minced                                                          
10 oz. red bell pepper, finely chopped                      
8 oz. tomato, chopped                                              
12 oz. corn, cooked                                                          
8 cups water or low salt chicken broth                     
7 oz. green chiles, diced                                              
2 Tbsp. chile powder, dried                                              
1 Tbsp. oregano                                                          
1 Tbsp. salt                                                                      

Corn Tortillas:
2 corn tortillas, cut in ¼ inch strips           
Canola or olive oil spray, as needed
1 tsp. oregano                                                         

½ cup lime juice, fresh                                              
1 avocado, cut into ¾ inch cubes  

  1. Soup: Heat oil in 6-quart saucepan. Add onions, jalapeño, garlic, bell pepper, tomato and corn. Sauté until softened, about 5-8 minutes. Add water, diced chiles, chile powder, oregano and salt. Simmer about 30 minutes.
  2. Corn Tortillas: Place corn tortilla strips on baking sheet. Spray lightly with oil spray; sprinkle with oregano. Bake for 12-15 minutes at 350?F until crisp.
  3. Assembly: Stir fresh lime juice into soup. Place crab pieces in hot soup. Simmer 1-2 minutes. Place in serving bowls. Garnish with avocado cubes and tortilla strips.

NOTE: Adjust spiciness with addition of more chile powder or a spicier chile powder, Ancho chile powder for example.