Salmon Tortilla Soup
Make a warm and satisfying weeknight dinner in minutes with this flavorful take on Mexican tortilla soup.
Ingredients
- 2 (5 oz) cans Chicken of the Sea® Pink Salmon, Skinless & Boneless, drained
- 2 1/2 cups chicken broth
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can diced tomatoes with green chile peppers, drained
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- black pepper, to taste
- Tortilla chips, for serving
- Toppings: fresh cilantro, sour cream, hot sauce
Nutrition Facts
calories
303
total fat
10.6g
saturated fat
1.3g
trans fat
0g
cholesterol
10mg
sodium
1023mg
total carbohydrates
43g
fiber
7g
total sugars
2g
protein
10g
vitamin d
10%
calcium
8%
iron
11%
potassium
8%
Instructions
- In a pot over medium-high heat, mix together the chicken broth, corn, black beans, diced tomatoes with green chiles, chili powder, and cumin.
- Gently stir in the salmon. Bring to a low boil.
- Reduce heat and continue to simmer over medium-low heat for 5-10 minutes. Season with salt and pepper to taste.
- Ladle into soup bowls and serve with tortilla chips and toppings of choice.
Nutrition Facts
calories
303
total fat
10.6g
saturated fat
1.3g
trans fat
0g
cholesterol
10mg
sodium
1023mg
total carbohydrates
43g
fiber
7g
total sugars
2g
protein
10g
vitamin d
10%
calcium
8%
iron
11%
potassium
8%
