1Instructions
- 1
Heat the olive oil in a large soup pot over medium heat.
- 2
Add the diced onion, red bell pepper, and sliced jalapeño. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
- 3
Stir in the chipotle chili paste and cook for 1 minute to release its flavor.
- 4
Add the diced tomatoes and halal seafood stock. Stir well and bring the mixture to a boil.
- 5
Add the dry penne pasta. Reduce the heat to a steady simmer and cook for 10–12 minutes, stirring frequently, until the pasta is just tender.
- 6
Reduce the heat to low and stir in the alcohol-free halal white sauce. Heat gently for 3–4 minutes without allowing the soup to boil.
- 7
Gradually add the grated Swiss cheese, stirring after each addition until completely melted and the soup is smooth and creamy.
- 8
Gently fold in the halal crab meat and cook over low heat for 3–5 minutes, just until the crab is heated through. Avoid vigorous stirring so the crab retains some texture.
