Salmon tortilla soup
( SERVES 4 )
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.
- 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.
- Drain the salmon, discard any bones and large pieces of skin. Flake the remainder and add to the soup. Heat through gently.
- Place cheese on the base of 4 soup bowls. Top with the soup and garnish with the tortilla chips.