Sopa de Jaiba (Mexican Crab Soup)

🛒 Ingredients

• Crab meat (cleaned) 50 g · 45 kcal
• Roma tomatoes 120 g · 22 kcal
• White onion 40 g · 16 kcal
• Garlic cloves 8 g · 12 kcal
• Bell pepper (any color) 40 g · 12 kcal
• Fish broth 150 g · 6 kcal
• Fresh cilantro 5 g · 1 kcal
• Serrano chili (optional for spice) 5 g · 2 kcal
• Lime wedges (for serving) 20 g · 6 kcal
• Olive oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, bell pepper, garlic, and serrano chili (if using), and sauté until softened, about 5-7 minutes.
2. Add diced Roma tomatoes to the pot and cook for another 5 minutes, stirring occasionally, until they start to break down and release their juices.
3. Pour in the fish broth and bring to a gentle simmer. Reduce heat to low, cover, and let it simmer for 10-15 minutes to allow the flavors to meld.
4. Add the cleaned crab meat to the simmering soup and cook for another 2-3 minutes, just until the crab is heated through.
5. Serve immediately, garnished with fresh cilantro and lime wedges on the side for squeezing.