Salmon Tortilla Soup
Servings Prep Time
6people 5minutes
Cook Time
10minutes
Servings Prep Time
6people 5minutes
Cook Time
10minutes
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