Alaska Salmon Tortilla Soup
Prep Time: 10 min
Cook Time: 20 min
Serves: 6
Ingredients:
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
Directions:
-
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
minutes. -
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