Ingredients
- 2 Tablespoons 2 Tablespoons vegetable oil
- 1/2 cup 1/2 cup finely chopped yellow onion
- 2 teaspoons 2 teaspoons fresh minced garlic
- 2 Tablespoons 2 Tablespoons flour
- 2 cans 2 cans (14.5 oz. each) fat-free chicken or beef broth
- 1 can 1 can (10 oz.) diced tomatoes and green chiles
- 1 can 1 can (12 oz.) evaporated skim milk
- 1/2 teaspoon 1/2 teaspoon dried oregano
- 1 can 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. 8 oz. Monterey Jack or Mexican-style cheese, grated
- 1 cup 1 cup tortilla chips, crumbled
Servings:
Units:
Instructions
- 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.
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