Salmon Tortilla Soup
Our salmon tortilla soup foodservice recipe pairs southwestern flavor with hearty salmon and black beans.
Ingredients
- 1 (40 oz) packet Chicken of the Sea® Wild Caught Alaskan Pink Salmon, Skinless and Boneless
- 2 ½ qt chicken broth
- 4 (15 oz) can whole kernel corn, drained
- 4 (15 oz) can black beans, drained and rinsed
- 4 (10 oz) can diced tomatoes with green chili peppers, drained
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 tsp salt
- 1 tsp black pepper
- Tortilla chips, for serving
- Toppings: fresh cilantro, sour cream, hot sauce
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.
- 3. 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.
