Ingredients
- 1 1 medium onion, halved and sliced
- 1 can 1 can (28 oz.) diced tomatoes in juice
- 2 cans 2 cans (15 oz. each) black beans, drained and rinsed
- 2 cans 2 cans (15 oz. each) corn, drained
- 1 can 1 can (4 oz.) diced green or Jalapeo chiles
- 1/2 1/2 gallon (64 oz.) fat-free chicken or fish broth
- 2 Tablespoons 2 Tablespoons fresh lime juice
- 2 teaspoons 2 teaspoons chili powder
- 1 teaspoon 1 teaspoon toasted cumin seeds, crushed
- 1/2 teaspoon 1/2 teaspoon garlic powder
- 1-1/4 1-1/4 pounds Alaska Cod fillets
- Tortilla corn chips, if desired
Servings:
Units:
Instructions
- In large (12-inch) nonstick pan or stockpot, combine onions, tomatoes in juice, black beans, corn, and chiles. Add chicken broth, lime
- juice, chili powder, cumin seeds, and garlic powder. Bring to boil; reduce to simmer and cook 10 minutes.
- Rinse any ice glaze from frozen Alaska Cod under cold water. Turn off heat and gently add seafood to sauce, skin side down. Return heat to
- a simmer. Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let
- seafood rest 5 minutes or until seafood is opaque throughout. Break cooked fillets into chunks, if desired.
- For each serving, portion soup into shallow bowl and garnish with chips, if desired.
- Cook's Tip: Substitute Alaska Pollock or Sole fillets for Alaska Cod; adjust cook time for smaller fillets if necessary.
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