1 medium onion, halved and sliced
1 can (28 oz.) diced tomatoes in juice
2 cans (15 oz. each) black beans, drained and rinsed
2 cans (15 oz. each) corn, drained
1 can (4 oz.) diced green or Jalapeño chiles
½ gallon (64 oz.) fat-free chicken or fish broth
2 Tablespoons fresh lime juice
2 teaspoons chili powder
1 teaspoon toasted cumin seeds, crushed
½ teaspoon garlic powder
1-1/4 pounds Alaska Cod fillets
Tortilla corn chips, if desired
In large (12-inch) nonstick pan or stockpot, combine onions, tomatoes in juice, black beans, corn, and chiles. Add chicken broth, lime juice, chili powder, cumin seeds, and garlic powder. Bring to boil; reduce to simmer and cook 10 minutes.
Rinse any ice glaze from frozen Alaska Cod under cold water. Turn off heat and gently add seafood to sauce, skin side down. Return heat to a simmer. Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout. Break cooked fillets into chunks, if desired.
For each serving, portion soup into shallow bowl and garnish with chips, if desired.
Cook's Tip: Substitute Alaska Pollock or Sole fillets for Alaska Cod; adjust cook time for smaller fillets if necessary.