Spicy Salmon Tortilla Soup
1 can (12-oz.) evaporated low-fat milk
1 can (14.75-oz.) fat-free chicken broth
1 can (14.5-oz.) diced tomatoes and green chiles
1 can (15-oz.) black beans, drained and rinsed
1 can (11-oz.) mexicorn, drained
2 teaspoons lemon juice
1/4 teaspoon natural hickory liquid smoke, optional
1 can (14.75-oz.) Alaska salmon
4 cups baked tortilla chips
Drain and chunk Alaska salmon, removing skin and bones. In large saucepan, add
all ingredients except salmon and tortilla chips. Bring to boil over medium
heat, stirring occasionally. Reduce heat to simmer and cook 5 minutes. Stir
salmon into soup, heat through. Ladle into soup bowls. Top each bowl with ½
cup tortilla chips. Serving Size: 8.