Spicy Salmon Tortilla Soup
Super quick and easy salmon tortilla soup, the hardest part of this recipe is opening the cans!
1 (12-ounce) can evaporated milk*
1 (14.75-ounce) can fat-free chicken broth
1 (14.5-ounce) can diced tomatoes and green chiles
1 (15-ounce) can black beans, drained and rinsed
1 (11-ounce) can mexicorn, drained
2 teaspoons lemon juice
1/4 teaspoon natural hickory liquid smoke (optional)
1 (14.75-ounce) can Alaska salmon
4 cups baked tortilla chips
- Drain and chunk Alaska salmon, removing skin and bones.
- In large saucepan, add all ingredients except salmon and tortilla chips. Bring to boil over medium heat, stirring occasionally. Reduce heat to simmer and cook 5 minutes.
- Stir salmon into soup, heat through.
- Ladle into soup bowls. Top each bowl with 1/2 cup tortilla chips.
Makes 4 servings.
*Or, for a fresher taste, use 1 1/2 cups heavy cream or half-and-half (light cream).
Recipe and photograph courtesy of: Alaska Seafood Marketing Institute.