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Best Easy Chilpachole de Jaiba Recipe

Name: Best Easy Chilpachole de Jaiba Recipe
Total time: 60 min
Yield: 320 g
Ingredients: crab meat 1 lb; tomatoes 4 pieces; white onion 1 medium; garlic cloves 3 cloves; red bell pepper 1 piece; potato 1 medium; carrot 1 medium; celery stalk 2 stalks; olive oil 2 tbsp; chipotle chilies in adobo sauce 2 pieces; bay leaf 1 piece; epazote 2 tbsp; dried oregano 1 tsp; sea salt 1.5 tsp; black pepper 0.5 tsp; fish stock 4 cups

A rich, spicy crab soup from Veracruz with chipotle and epazote is a Gulf coast treasure. This high protein, healthy dish is a fresh option perfect for calorie deficit and clean eats.

Cook 60 min Difficulty NORMAL 270 kcal

#high protein #mediterranean #diabetic friendly

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Ingredients

Main ingredients

crab meat 1 lb
tomatoes 4 pieces
white onion 1 medium
garlic cloves 3 cloves
red bell pepper 1 piece
potato 1 medium
carrot 1 medium
celery stalk 2 stalks

Seasonings/Sauce

olive oil 2 tbsp
chipotle chilies in adobo sauce 2 pieces
bay leaf 1 piece
epazote 2 tbsp
dried oregano 1 tsp
sea salt 1.5 tsp
black pepper 0.5 tsp
fish stock 4 cups

Nutrition summary

Carbohydrates 19 g 28%

Protein 22 g 32%

Fat 10 g 33%

Serving size 320g

Cooking steps

1

Heat olive oil in a large pot over medium heat. Add diced onion, celery, carrot, and red bell pepper. Sauté for 6–8 minutes until softened.
2

Add minced garlic, chipotle chilies, bay leaf, oregano, and diced tomatoes. Continue cooking over medium-high heat until tomatoes break down and mixture smells aromatic, about 7 minutes.
3

Pour in fish stock and add cubed potato. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until the potato is tender.
4

Add crab meat and epazote to the pot. Season with salt and black pepper. Continue simmering gently (do not boil) for 10 minutes to allow flavors to meld.
5

Remove from heat, discard bay leaf, and taste for seasoning. Serve hot, optionally garnished with more epazote or a dash of lime.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The defining ingredient in this Chilpachole de Jaiba recipe is crab meat. Its sweet, delicate flavor creates the foundation of this Veracruz-style soup, supported by epazote for herbal notes and chipotle chilies for smoky heat.

Q. How does heat control affect the texture of the soup?

Heat management is crucial—after adding crab and epazote, simmer gently instead of boiling. High heat can toughen crab and disperse flavors unevenly, so keeping it at a gentle simmer ensures a tender bite and cohesive broth.

Q. How can I prevent vegetables from becoming mushy?

Add potatoes after the sauté, then simmer until just tender before introducing crab meat. This sequencing helps vegetables retain structure and prevents overcooking, resulting in a soup with balanced texture.

Q. What is the calorie and macronutrient content per serving?

Each 320g serving contains approximately 270 kcal, with 19g carbs (28%), 22g protein (32%), and 10g fat (33%), making it a wholesome, high-protein, moderate-carb meal.

Best Easy Chilpachole de Jaiba Recipe

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