Prep Time: 15
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 teaspoon dried minced onions
1 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon chipotle-red pepper sauce
1 can (12 oz.) evaporated low-fat milk
1/2 cup shredded Mexican cheese blend, divided
2 cups tortilla chips or strips, broken
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 (30%) 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.
To serve, portion into large soup bowls. Sprinkle each bowl with tortilla chips and 2 tablespoons of cheese.
Nutrients per serving: 448 calories, 13g total fat, 4g saturated fat, 27% calories from fat, 123mg cholesterol, 46g protein, 33g carbohydrate, 3g fiber, 1272mg sodium, 555mg calcium and 1g omega-3 fatty acids.