1 can (12 oz.) evaporated low fat milk
1 can (14-3/4 oz.) fat-free chicken broth
1 can (10 oz.) diced tomatoes and green chilies
1 can (15 oz.) black beans, drained and rinsed
1 can (11 oz.) Mexicorn (corn, red and green bell peppers), drained
2 teaspoons lemon juice
1/4 teaspoon natural hickory liquid smoke, if desired
1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each) Alaska salmon
3 to 4 cups baked tortilla chips

Drain and chunk Alaska salmon, removing skin and bones. In large saucepan, add all ingredients
except salmon and tortilla chips. Bring to boil over medium heat, stirring occasionally. Reduce
heat to simmer and cook 5 minutes. Stir salmon into soup, heat through. Ladle into soup bowls.
Top each bowl with 1/2 cup tortilla chips.

Makes 11 cups, 6 to 8 servings.