Ingredients
Scale
- 1 teaspoon olive oil
- 2–3 garlic cloves (minced)
- 1 cup chopped onion
- 2 cups low-sodium chicken broth
- 1 can (15.5 oz) Great Northern beans (drained and rinsed)
- 1 can (15.5 oz) black beans (drained and rinsed)
- 1 can (15.5 oz) diced tomatoes with chilis (drained)
- ½ cup whole kernel corn (frozen)
- 1 cup shredded Colby and Monterey Jack cheese
- 3 oz cream cheese
- 5 oz lump crab
- 5 oz lobster meat
- 1 pound shrimp (peeled and deveined)
- Seafood seasoning to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon red cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- Heat the olive oil in a Dutch oven over medium-high heat until shimmering.
- Add the chopped onions and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for 30 seconds.
- Pour in the chicken broth, both types of beans, and diced tomatoes. Mix well.
- Lower the heat to medium-low, cover, and simmer for 15-20 minutes.
- Season the seafood (crab, lobster, and shrimp) with seafood seasoning.
- After the simmering time, stir in the cheese, corn, cream cheese, and seafood, cooking for an additional 5-6 minutes until the shrimp is pink and cooked through.
Notes
For spicier flavor, adjust the chili powder and cayenne pepper. Consider substituting seafood with shredded chicken or tofu for variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 100mg