Categories: Soup- Stew- Chowder- Chili

Ingredients

• 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
• 1/4 cup cornstarch
• 2 cans (14 oz. each) chicken or beef broth
• 1 can (10 oz.) diced tomatoes and green chiles
• 1 can (8 oz.) diced chiles
• 2 tsp. dried minced onions
• 1 tsp. garlic salt
• 1/2 tsp. dried oregano
• 1/4 to 1/2 tsp. chipotle-red pepper sauce
• 1 can (12 oz.) evaporated low fat milk
• 2 cups tortilla chips or strips, broken
• 1/2 cup shredded Mexican cheese blend, divided

Directions

1. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Cover frozen salmon on microwavable dish and partially thaw in microwave for 6 to 10 minutes on medium-low power. Cut into 1-inch pieces. Coat the inside of a large soup pot with nonstick cooking spray. Blend cornstarch and broth in pot. Stir in tomatoes, chiles, minced onions, garlic salt, oregano, and pepper sauce. Heat to boiling; cook and stir one minute. Reduce heat to medium-low; stir in evaporated milk and salmon. Continue cooking 5 to 10 minutes until salmon is cooked.
2. To serve, portion into large bowls. Sprinkle each bowl with tortilla chips and 2 Tbsp. of cheese.

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