Yield: 6 servings. 2 Tbsp. vegetable oil 1⁄2 cup finely chopped yellow onion 2 tsp. fresh minced garlic 2 Tbsp. 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 tsp. dried oregano 1 can (14.75 oz.) or 2 cans (7.5 oz each) traditional pack Alaska Salmon to taste, salt 8 oz. Monterey Jack Mexican-style cheese, grated 1 cup tortilla chips, crumbled Heat oil over medium heat, using a large ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.