Spicy Salmon Tortilla Soup

I love fish, but I don't like to cook it at home - so I make do with canned seafood products. Here's a different use for canned salmon that's quick, easy, and sounds yummy :)

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1 (12 ounce) can  evaporated low-fat milk
• 1 (14 3/4ounce) can fat-free chicken broth
• 1 (14 1/2ounce) can  diced tomatoes and green chilies
• 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 3/4ounce) can  alaska salmon
• 4  cups baked corn tortilla chips

Directions

1. Drain and chunk Alaska salmon, removing skin and bones.
2. In large saucepan, add all ingredients except salmon and tortilla chips.
3. Bring to boil over medium heat, stirring occasionally.
4. Reduce heat to simmer and cook 5 minutes.
5. Stir salmon into soup, heat through.
6. Ladle into soup bowls.
7. Top each bowl with ½ cup tortilla chips.