Tortilla Soup with Crab and Smoked Salmon

Ingredients:

4-5 Alaska snow crab clusters, about 2 pounds (can sub different crab)

16oz Alaska Smokehouse Smoked Salmon, drained, skin removed, and flaked

1 small onion, chopped

1 small jalapeno pepper, seeded (if you want milder spice), and chopped

1 red bell pepper, seeded and finely chopped

1 garlic clove, minced

1 medium tomato, chopped

6oz fresh or frozen corn kernels, cooked

1 4oz can diced green chiles

2 tablespoons vegetable oil

1-quart low sodium chicken broth (can sub water or vegetable broth)

1/2 to 1 tablespoon chili powder (to taste)

1 tablespoon dried oregano, divided

2 corn tortillas, cut into 1/4-inch strips

Juice of a lime

1/2 avocado, pitted, peeled and sliced

Cooking spray

Salt (1 to 1-1/2 teaspoons) and Pepper to taste

Procedure:

Preheat the oven to 350F, then place the tortilla strips on a baking sheet.

Spray with cooking spray and sprinkle with 2 teaspoons oregano, then bake for 10-12 minutes, or until crisp.

In a large saucepot, heat the vegetable oil and stir in the onion, jalapeno, bell pepper, garlic, and tomato.

Sauté until vegetables are softened, about 5 minutes, then add corn, chicken broth, green chiles, chili powder, 1 teaspoon oregano, and salt.

Simmer 20-25 minutes, or until the onions are translucent.

While soup is simmering, rinse crab clusters under cold water to remove any ice, then crack shells and remove crab meat and set it aside.

Stir in the fresh lime juice, crab meat, and smoked salmon into the soup, then simmer for an additional 1-2 minutes, or until the seafood has been heated through.

Season with more salt and pepper as needed.

To serve, divide soup between 4 large bowls, then garnish with avocado and tortilla strips.