Categories: Soup

Ingredients

• 1 can (7oz) packed salmon
• 1 Tablespoons olive oil
• 1/2 cup diced yellow onion
• 1 garlic cloves, minced
• 1/2 Tablespoon jalapeño pepper, seeds removed and minced
• 1/2 can (4 oz.) mild diced green chiles
• 1/2 can (8.75 oz.) corn, drained
• 1/2 can (15 oz.) black beans, drained and rinsed
• 1/2 can (14.5 oz.) diced tomatoes in juice
• 1/2 can (14 oz.) chicken broth
• 1/2 Tablespoon corn meal
• 1/2 teaspoon ground cumin
• 1 teaspoons chili powder
• 1/8 teaspoon ground coriander
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro, divided
• 1 lime, divided
• 2 Tablespoons sour cream, divided

Directions

1. Drain and chunk Alaska salmon, removing skin and bones (if any).

2. Heat olive oil in a 4-quart saucepan over medium heat.

3. Add onion and cook until soft, about 3-5 minutes.

4. Add garlic and jalapeño pepper; continue to cook an additional 1-2 minutes.

5. Add the diced green chiles, corn, beans, tomatoes and chicken broth.

6. Bring chili to a simmer.

7. In a small bowl, combine corn meal, cumin, chili powder, coriander, salt and pepper; mix well.

8. Add cornmeal/spice mixture to chili and continue to simmer for 10 minutes.

9. Slice the lime in half crosswise. Cut one half into 4 wedges and reserve for garnish.

10. Squeeze the remaining half (2 tablespoons juice) into the chili. Add salmon and half of the chopped cilantro. Stir chili gently to combine; cook until heated through.

11. Serve chili with remaining cilantro, lime wedges and a tablespoon of sour cream.

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