Corn and Crab Soup with Crispy Tortilla Strips

Name: Corn and Crab Soup with Crispy Tortilla Strips
Total time: 1 h
Yield: 6 servings
Ingredients: 3½ cups fresh corn kernels; 4 cups low-salt chicken broth; 1 cup water; 1 bunch fresh cilantro; ½ teaspoon salt; 2 tablespoons unsalted butter or olive oil; 1½ cups chopped onion; 2 cloves garlic; 1½ teaspoons jalapeño chile; ¼ teaspoon ancho chile powder; 1 teaspoon lime peel; 12 ounces lump crabmeat; 1 teaspoon lime juice; 1 serving Crispy Tortilla Strips

A luxurious soup combining fresh corn, succulent lump crabmeat, and Mexican-inspired flavors like jalapeño and lime. Topped with crispy tortilla strips, this soup balances sweet corn with delicate crab and a hint of heat.

6 servings

1 hr

Published October 4, 2025

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Ingredients

•3½ cups fresh corn kernels
•4 cups low-salt chicken broth
•1 cup water
•1 bunch fresh cilantro
•½ teaspoon salt
•2 tablespoons unsalted butter or olive oil
•1½ cups chopped onion
•2 cloves garlic
•1½ teaspoons jalapeño chile
•¼ teaspoon ancho chile powder
•1 teaspoon lime peel
•12 ounces lump crabmeat
•1 teaspoon lime juice
•1 serving Crispy Tortilla Strips

Cooking Instructions

1.
Break corn cobs in half and place in large pot. Add chicken broth, 1 cup water, cilantro stems, and 1/2 teaspoon salt to pot. Bring to boil. Reduce heat and simmer 25 minutes. Strain liquid into 4-cup measuring cup; discard solids in strainer. Add enough additional water to corn broth to measure 4 cups.
30 min
2.
Melt butter in heavy large saucepan over medium-low heat. Add onion; saut until tender and translucent, about 8 minutes. Add garlic, jalapeño, ancho chile powder, and lime peel; stir 1 minute. Remove from heat.
10 min
3.
Reserve 1/3 cup crabmeat for garnish. Combine 2 cups corn kernels and 1 cup corn broth in blender; puree until almost smooth. Add to saucepan with onion mixture. Add remaining 3 cups corn broth and 1 1/2 cups corn kernels; bring to simmer. Add remaining crabmeat, 1 teaspoon lime juice, and 1/3 cup chopped cilantro leaves. Season to taste with salt, pepper, and more lime juice, if desired.
15 min
4.
Ladle soup into bowls. Top each serving with some of reserved crabmeat. Sprinkle each with remaining chopped cilantro leaves and Crispy Tortilla Strips and serve.
5 min

Ingredients

•3½ cups fresh corn kernels

•4 cups low-salt chicken broth

•1 cup water

•1 bunch fresh cilantro

•½ teaspoon salt

•2 tablespoons unsalted butter or olive oil

•1½ cups chopped onion

•2 cloves garlic

•1½ teaspoons jalapeño chile

•¼ teaspoon ancho chile powder

•1 teaspoon lime peel

•12 ounces lump crabmeat

•1 teaspoon lime juice

•1 serving Crispy Tortilla Strips

Cooking Instructions

Break corn cobs in half and place in large pot. Add chicken broth, 1 cup water, cilantro stems, and 1/2 teaspoon salt to pot. Bring to boil. Reduce heat and simmer 25 minutes. Strain liquid into 4-cup measuring cup; discard solids in strainer. Add enough additional water to corn broth to measure 4 cups.

30 min

Melt butter in heavy large saucepan over medium-low heat. Add onion; saut until tender and translucent, about 8 minutes. Add garlic, jalapeño, ancho chile powder, and lime peel; stir 1 minute. Remove from heat.

10 min

Reserve 1/3 cup crabmeat for garnish. Combine 2 cups corn kernels and 1 cup corn broth in blender; puree until almost smooth. Add to saucepan with onion mixture. Add remaining 3 cups corn broth and 1 1/2 cups corn kernels; bring to simmer. Add remaining crabmeat, 1 teaspoon lime juice, and 1/3 cup chopped cilantro leaves. Season to taste with salt, pepper, and more lime juice, if desired.

15 min

Ladle soup into bowls. Top each serving with some of reserved crabmeat. Sprinkle each with remaining chopped cilantro leaves and Crispy Tortilla Strips and serve.

5 min