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Salmon Tortilla Soup

Make a warm and satisfying weeknight dinner in minutes with this flavorful take on Mexican tortilla soup.

Total Time

30 minutes

Servings

8 servings

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

Instructions

  1. In a pot over medium-high heat, mix together the chicken broth, corn, black beans, diced tomatoes with green chiles, chili powder, and cumin.
  2. Gently stir in the salmon. Bring to a low boil.
  3. Reduce heat and continue to simmer over medium-low heat for 5-10 minutes. Season with salt and pepper to taste.
  4. Ladle into soup bowls and serve with tortilla chips and toppings of choice.

In this Recipe:

Alaskan Pink Salmon

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