16 Ounces of Salmon, Baked, Flaked, Skinned, Boned
2 Cans of Vegetable Chili
1/2 Teaspoon of Ground Cumin Salt and Pepper to taste
1/2 Cup of Shredded Cheddar Cheese 2 Tablespoons of Diced White Onions
1/2 Cup Roma Tomatoes
1/4 Cup Sour Cream
2 Tablespoons Chopped Cilantro
Remove any Skin, and Bones, from the Salmon if any.
Break the Salmon into Chunks.
Add Chili to a Saucepan, and then stir in the Salmon and Cumin.
Cook until heated through. Season with Salt and Pepper to taste.
Divide Chili among 4 Bowls and top each with Cheese, Onions, Tomato, A dollop of Sour Cream, and Cilantro.