Alaskan Salmon Pepper Chowder

Makes 4 servings  Prep 15 minutes  Cook 15 minutes

16 - 20 oz salmon

1/4 cup cornstarch

28 oz chicken broth

1 can Rotel

2 teaspoons green onions, chopped

1 teaspoon garlic salt

1/2 teaspoon dried oregano

1/4 - 1/2 teaspoon chipotle-red pepper sauce

1 can (12 oz) evaporated low fat milk

2 cups tortilla chips broken

1/2 cup shredded Mexican cheese, divided

Cut salmon into 1 inch pieces.  Coat the inside of a large soup pot with nonstick cooking spray.  Blend cornstarch in broth in pot.  Stir in tomatoes, onions, seasonings and pepper sauce.  Heat to boiling; cook and stir one minute.  Reduce heat to medium-low; stir in evaporated milk and salmon.  Cook 5 - 10 minutes until salmon is cooked.  To serve, portion into large soup bowls.  Sprinkle each bowl with tortilla chips and 2 Tablespoons of cheese.