Salmon tortilla soup

There’s nothing more comforting on a cold winter’s day than a bowl of hot nourishing soup. There are thin and thick soups — thin to whet the appetite before a main course and thick soups that can be meals in themselves. For this 10-minute soup, use economical canned salmon.

Ingredients

1 medium	Onion, diced
1 Tbsp	Canola oil
2 cloves	Garlic, crushed
2 Tbsp	Plain flour
3 cups	Chicken stock
1 can	Chopped tomatoes, 400g, in juice
2 Tbsp	Jalapeno chilli, coarsley chopped, from a jar
2 cans	Pink salmon, 210g each (Main)
1 cup	Grated cheese
1 cup	Tortilla chips, coarsley crushed (Main)

Directions

1. Sauté the onion in the oil in a large saucepan, until softened. Add the garlic and flour. Stir for 1 minute. Add the stock, tomatoes and jalapenos. Simmer for 5 minutes.
2. Drain the salmon, discard any bones and large pieces of skin. Flake the remainder and add to the soup. Heat through gently.
3. Place cheese on the base of 4 soup bowls. Top with the soup and garnish with the tortilla chips.

See more of Jan's soup recipes

• Thai chicken soup
• Creamy parsnip soup
• Celery bisque