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Chilapachole is a spicy crab soup enjoyed along the Gulf of Mexico. It takes only 40 minutes from start to finish.The crabmeat in a spicy tomato broth makes for a good starter or a side to a spicy Mexican meal. The secret to this delicious soup is the pan roasted vegetables which adds a deep flavor to the soup. It is also a low calories, low fat, low cholesterol, low sodium, low sugars, low carbohydrates, heart-healthy, vegetarian, diabetic and Weight Watchers (3) PointsPlus recipe.

Prep time:
Cook time:
Servings: 6


Cost per serving $1.73 view details


  1. Place the onion, tomato, red bell pepper and chili peppers into a large bowl. Add the oil and toss to coat.
  2. Heat a 10" nonstick skillet over medium heat. Add the vegetables and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 2 minutes or until the vegetables are well browned, stirring occasionally. Remove and reserve the chili peppers from the skillet.
  3. Remove the remaining vegetables to a blender. Add the broth and parsley. Cover and blend for 2 minutes or until the mixture is smooth. Pour the vegetable mixture into a 2-quart saucepan and cook over medium heat until the mixture is hot and bubbling. Stir in the crabmeat and cook for 2 minutes or until the mixture is hot. Season with kosher salt and ground black pepper.
  4. Mince the reserved chili peppers. Sprinkle the soup with the chili peppers and serve with the lime wedges.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 205g
Recipe makes 6 servings
Calories 110  
Calories from Fat 46 42%
Total Fat 5.2g 7%
Saturated Fat 0.46g 2%
Trans Fat 0.12g  
Cholesterol 34mg 11%
Sodium 413mg 17%
Potassium 277mg 8%
Total Carbs 9.39g 3%
Dietary Fiber 2.3g 8%
Sugars 2.84g 2%
Protein 8.59g 14%


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