Alaska Salmon Tortilla Soup

Alaska Salmon Tortilla Soup

Prep Time: 10 min
Cook Time: 20 min
Serves: 6


2 Tablespoons vegetable oil
1/2 cup finely chopped yellow onion
2 teaspoons fresh minced garlic
2 Tablespoons flour
2 cans (14.5 oz. each) fat-free chicken or beef broth
1 can (10 oz.) diced tomatoes and green chiles
1 can (12 oz.) evaporated skim milk
1/2 teaspoon dried oregano
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska Salmon OR 8 to 10 oz. skinless, boneless salmon (canned or pouched)
Salt, to taste
8 oz. Monterey Jack or Mexicanstyle cheese, grated
1 cup tortilla chips, crumbled


  1. Heat oil over medium heat, using
    a large stockpot. Add onions
    and garlic; stir and cook 3 to 5
    minutes, until just starting to
    brown. Sprinkle in flour; stir
    and cook 3 minutes. Add broth,
    tomatoes, canned milk and
    oregano; bring to a boil. Reduce
    heat to simmer and cook 10

  2. Drain and flake salmon in large
    pieces, removing skin and bones
    (if any). Add salmon to soup and
    season to taste with salt; heat
    through. To serve, place 1/3 cup
    cheese in bottom of a large soup
    bowl; add soup. Sprinkle with
    tortilla chips.

Nutrients per serving: 393 calories,
22g total fat, 9g saturated fat, 50%
calories from fat, 75mg cholesterol,
33g protein, 16g carbohydrate, 1g
fiber, 980mg sodium, 652mg calcium
and 1300mg omega-3 fatty acids.

Source: Alaska Seafood Marketing Institute