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Corn and Crab Soup with Crispy Tortilla Strips


Corn and Crab Soup with Crispy Tortilla Strips Recipe

Ingredients:
  • 3 1/2 cups fresh corn kernels (cut from about 6 medium ears of corn), divided, corn cobs reserved
  • 4 cups low-salt chicken broth
  • 1 cup (or more) water
  • 1 small bunch fresh cilantro, stems cut off and reserved, leaves chopped
  • 1/2 teaspoon salt
  •  
  • 2 tablespoons (1/4 stick) unsalted butter or olive oil
  • 1 1/2 cups chopped onion
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons minced seeded jalapeño chile
  • 1/4 teaspoon ancho chile powder or regular chili powder
  • 1 teaspoon finely grated lime peel
  •  
  • 12 ounces lump crabmeat, picked over
  • 1 teaspoon (or more) fresh lime juice
  •  
  • Crispy Tortilla Strips (click for recipe)
Directions:
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