Avocado-Crab Soup

Avocado-Crab Soup

You're 15 minutes away from a homemade creamy seafood soup.

Prep Time

10

Minutes

Total Time

15

Minutes

Makes

4

servings

2 1/4
cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1
green onion, cut into about 1-inch pieces
1
small garlic clove
1
tablespoon lemon juice
2
medium avocados, peeled and cut up
1
cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1
package (6 oz) frozen crabmeat, thawed, drained and cartilage removed
  1. Heat broth, water, onion and garlic to boiling in 2-quart saucepan. Pour hot mixture into food processor or blender. Add lemon juice and avocados. Cover and process about 30 seconds or until smooth.
  2. Pour blended mixture back into saucepan. Stir in yogurt and crabmeat. Heat, stirring constantly, just until hot.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Storage tip
Not ready to use your ripe avocados just yet? It’s ok to store them in the refrigerator for a few days.
How-To
Avocados found in markets are often firm and unripe. You can speed up the ripening process by putting them in a paper bag and letting them stand at room temperature for about 2 to 4 days. Ripe avocados should yield to light pressure on the outer rind.
Substitution
You can use 6 ounces of imitation crabmeat, if you like.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 235
    • (Calories from Fat 135 ),
  • Total Fat 15 g
    • (Saturated Fat 3 g,),
  • Cholesterol 45 mg;
  • Sodium 640 mg;
  • Total Carbohydrate 12 g
    • (Dietary Fiber 4 g,
  • Protein 17 g;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    • 2 Lean Meat;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.