Easy, delicious way to get your Omega 3’s–Mexican soup style!
| Servings | Prep Time | Cook Time |
| 6people | 5minutes | 10minutes |
| Servings | Prep Time |
| 6people | 5minutes |
| Cook Time |
| 10minutes |
Ingredients
- 2 T olive oil
- 1/2 C finely chopped yellow onion
- 1 T fresh minced garlic
- 2 T flour
- 2 14.5 oz. cans 14.5 oz chicken broth
- 1 10 oz. can diced tomatoes and green chilies
- 1 can evaportated skim milk
- 1 tsp. dried oregano
- 1 tsp. cumin
- 1/2 tsp. garlic powder
- 16 oz. 16 oz salmon, fresh (Or sub canned salmon for fresh.)
- 1/2 C roasted garlic salsa (medium)
- salt, to taste
- 1/2 C chopped cilantro, fresh
- 8 oz. Monterey Jack or Mexican-style cheese, grated
- 1 C tortilla chips, crumbled
Servings: people
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Ingredients
Servings: people
|
Instructions
- Top salmon with salsa. Bake at 350 degrees for 10-12 minutes or until flakes with fork touch. Alternatively, use canned salmon in place of fresh.
- In large pot, heat oil over med. heat. Add onions & garlic. Cook, stirring for 3-5 min. ‘til brown.
- Add *flour. Cook, stirring for 3 min. Add broth, tomatoes, canned milk, oregano, and other spices.
- Bring to boil. Reduce heat to simmer and cook 10 minutes.
- Add cooked salmon and season with salt; heat through.
- To serve: Top soup w/ cheese, crushed tortilla chips, sour cream, chopped cilantro, & avocado.
Recipe Notes
Original recipe from Alaska Seafood Marketing Institute
(Additions mine)
*Use gluten-free option, subbing gluten-free for gluten-full flour.
Serving suggestion: I served this with boiled corn on the cob coated w/ garlic-chipotle lime butter.
In food processor fitted with metal blade combine the following ingredients. Process. Serve.
¼ C butter Lime juice 2 tsp. minced garlic 1 chipotle pepper in adobo sauce