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 :)
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INGREDIENTS
Nutrition- 1(12 ounce) can evaporated low-fat milk
- 1(14 3/4 ounce) can fat-free chicken broth
- 1(14 1/2 ounce) can diced tomatoes and green chilies
- 1
- 1(11 ounce) can mexicorn, drained
- 2teaspoons lemon juice
- 1⁄4
- 1(14 3/4 ounce) can alaska salmon
- 4
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DIRECTIONS
- 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 ½ cup tortilla chips.
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