Avocado-Crab Soup
Recipe from Betty Crocker

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

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Avocado-Crab Soup

by 4  people

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Servings: 4
Prep Time: 10 mins
Total Time: 15 mins
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  • 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
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.
Pour blended mixture back into saucepan. Stir in yogurt and crabmeat. Heat, stirring constantly, just until hot.
Nutrition information
Per Serving: cal. (kcal) 235, Fat, total (g) 15, chol. (mg) 45, sat. fat (g) 3, carb. (g) 12, fiber (g) 4, pro. (g) 17, vit. A (IU) 194, vit. C (mg) 5, sodium (mg) 640, calcium (mg) 182, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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