FREE Shipping on Orders of $149 in 3 Day Ground Area **Click Here for Details**

Sockeye Salmon Tortilla Soup

[[ recipeID=recipe-9l4hdw3f6, title=SOCKEYE SALMON TORTILLA SOUP ]]


Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Close (esc)

Notice: potential shipping delays

We are currently experiencing a supply chain disruption. This will likely cause delays in SHIPPING. For the most up to date information on this situation, please check our website or stay tuned for email updates.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Added to cart


Tasting days in the Wild for Salmon store are always the best days! We get to see so many of our incredible customers, and we have the opportunity to share recipes-like this one from our partners at 

This hearty fall soup makes great use of our canned or shelf-stable pouched salmon, but sauteed ground salmon would work just as well!

Servings: 6


  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins




  • 2 Tablespoons vegetable oil
  • 1/2 cup finely chopped yellow onion
  • 2 teaspoons fresh minced garlic
  • 2 Tablespoons flour
  • 2 cans (14.5 oz. each) fat-free chicken or beef broth
  • 1 can (10 oz.) diced tomatoes and green chiles
  • 1 can (12 oz.) evaporated skim milk
  • 1/2 teaspoon dried oregano
  • 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack sockeye salmon OR 8 to 10 oz. skinless, boneless salmon (canned or pouched)
  • salt, to taste
  • 8 oz. Monterey Jack or Mexican-style cheese, grated
  • 1 cup tortilla chips, crumbled


  1. Heat oil over medium heat, using a large stockpot
  2. Add onions and garlic; stir and cook 3 to 5 minutes, until just starting to brown
  3. Sprinkle in flour; stir and cook 3 minutes
  4. Add broth, tomatoes, canned milk and oregano; bring to a boil
  5. Reduce heat to simmer and cook 10 minutes
  6. Drain and flake salmon in large pieces, removing skin and bones (if any)
  7. Add salmon to soup and season to taste with salt; heat through
  8. To serve, place 1/3 cup cheese in bottom of a large soup bowl; add soup
  9. Sprinkle with tortilla chips and enjoy