Be anything but crabby after enjoying this sunny citrus bisque. You'll net half your daily folate needs per bowl.
Recipe information
Yield
Makes 4 servings
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)
Need to make a substitution?
Preparation
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.
Nutrition Per Serving
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