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Mexican Chipotle Salmon Stew with Corn and Lime
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 1 lb salmon fillets, cut into 1-inch chunks
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1.5 cups corn kernels
  • 1 tsp ground cumin
  • Juice of 2 limes
  • Salt and black pepper to taste
  • 2 tbsp chopped fresh cilantro
  • Lime wedges for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and chipotle peppers and cook for 1 minute until fragrant.
  • Pour in the diced tomatoes and vegetable broth. Add the cumin, salt, and black pepper. Bring the mixture to a simmer and cook for 10 minutes to let the flavors develop.
  • Add the corn kernels and stir to combine. Gently place the salmon chunks into the broth. Simmer for 5 to 7 minutes until the salmon is cooked through and flakes easily.
  • Remove the pot from heat. Stir in the lime juice. Ladle the stew into bowls and top each serving with chopped cilantro and a lime wedge.

Notes

Taste the broth after adding the chipotle and adjust the amount of pepper if you want less heat. The salmon cooks quickly, so watch it closely to avoid overcooking. Leftovers reheat well on the stove over low heat with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Knife, Cutting board