Lime-Crab Soup

By nancytripp

Ingredients

• 4 * 4 limes, zested and juiced
• 3 * 3 cups fresh corn, cut from about 6 cobs
• 1/2 * 1/2 chipotle chile in adobo sauce, seeded, plus 1 tablespoon adobo sauce
• 4 * 4 cups reduced-sodium nonfat chicken broth
• 1/2 * 1/2 teaspoon salt, divided
• 1/2 * 1/2 pound cooked crabmeat
• 1 * 1 avocado, pitted and diced
• 1/4 * 1/4 cup packed chopped fresh cilantro
• 1/2 * 1/2 teaspoon crushed cumin seeds
• 4 * 4 ounces tortilla chips or strips (optional)

Preparation

Step 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.