Sockeye Salmon Tortilla Soup

In My Recipes, Salads Sandwiches and Soups by Shannon Cochran0 Comments

Easy, delicious way to get your Omega 3’s–Mexican soup style!

 

 

Salmon Tortilla Soup
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Salmon Tortilla Soup
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Rating: 0
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Servings Prep Time Cook Time
6people 5minutes 10minutes
Servings Prep Time
6people 5minutes
Cook Time
10minutes
Ingredients
Servings: people
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Ingredients
Servings: people
Units:
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Print Recipe
Instructions
  1. 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.
  2. In large pot, heat oil over med. heat. Add onions & garlic. Cook, stirring for 3-5 min. ‘til brown.
  3. Add *flour. Cook, stirring for 3 min. Add broth, tomatoes, canned milk, oregano, and other spices.
  4. Bring to boil. Reduce heat to simmer and cook 10 minutes.
  5. Add cooked salmon and season with salt; heat through.
  6. 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

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