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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Be anything but crabby after enjoying this sunny citrus bisque. You'll net half your daily folate needs per bowl. Ingredients:
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) |
Directions:
1. 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.
2. Per serving 444 calories, 10.6 g fat, 1.5 g saturated, 77.6 g carbohydrates, 13.9 g fiber, 23.7 g protein Nutritional analysis provided by Self
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