Sockeye Salmon Tortilla Soup

A creamy broth with hearty chunks of canned sockeye salmon topped with melty cheese is a wonderful way to enjoy a cozy evening meal.

Servings: 6

Cook Time: 12 mins.


2 tablespoons vegetable oil

1/2 cup finely chopped yellow onion

2 teaspoons fresh minced garlic

2 tablespoons flour

2 cans (14.5 ounces each) chicken or beef broth

1 can (10 ounces) diced tomatoes and green chiles

1 can (12 ounces) evaporated skim milk

1/2 teaspoon dried oregano

10-15 ounces canned or pouched salmon

salt, to taste

8 oz. monterey Jack or Mexican-style cheese, grated

1 cup tortilla chips, crumbled


Heat oil over medium heat, using a large stockpot. Add onions and garlic; stir and cook 3 to 5 minutes, until just starting to brown. Sprinkle in flour; stir and cook 3 minutes. Add broth, tomatoes, canned milk and oregano; bring to a boil. Reduce heat to simmer and cook 10 minutes.

Drain and flake salmon in large pieces, removing skin and bones (if any). Add salmon to soup and season to taste with salt; heat through. To serve, place 1/3 cup cheese in bottom of a large soup bowl; add soup. Sprinkle with tortilla chips

Print Recipe
Copyright 2023, Bristol Bay Regional Seafood Development Association. All rights reserved.