Last week I was putting together a salad with some of the store bought packaged salmon, and on the back of the Chicken of the Sea package I saw this recipe: salmon tortilla soup. Done! I always see chicken tortilla soup recipes floating around on Pinterest, but since I don’t eat chicken I’ve never made any of them. Sure I could make them vegetarian style with beans or tofu, but I feel like it just wouldn’t be the same. I love salmon though, I always have, even when fish wasn’t in my diet so this was the perfect replacement.
Making meals with my Crock Pot is my favorite ways to cook and I haven’t been using it enough this spring. A slow cooker is really the way to go during the spring and summer months since you don’t have to turn on the stove and warm up the house during the warm weather months. Mine also has an automatic timer so I can set my cooker before work then it turns to warm automatically when the food it recipe. I also love to cook my quinoa and rice in a slow cooker – kind of like if it were a rice cooker.
what you’ll need
- 15 ounces canned salmon
- 1-15 ounce can black beans
- 1-15 ounce can diced tomatoes with green chilies
- 1-15 ounce can corn
- 1/4 c onions
- chili powder
- black pepper
- tortilla chips
- avocado, cilantro, cheese to garnish
This recipe is beyond easy. Get your slow cooker, dump in all ingredients except the tortilla chips and those for garnishing, cook on low for 3-5 hours until onions are tender. Since the salmon is already cooked, there’s no real need to leave the soup cooking any longer than a few hours. Garnish the soup with some crumbled tortilla chips, avocado, cilantro, or cheese. Calories and macros on my recipe (makes 6-1 cup servings): 155 calories, 11g protein, 22g carbs, 2g fat. This soup doesn’t have the most protein (the original recipe called for only 10 ounces of canned salmon) so I usually eat a string cheese on the side. I like to fit in around 20 grams of protein per meal to hit my goal of 100 – 109 grams per day.
I made a batch of this soup, divided them up into single serve container for dinner this past week and even froze a few containers to cut down on meal prep Sunday next week. I hope you can try out this recipe for spring! Thanks for reading!