Southwest Tortellini Chowder
"Tortellini with a southwestern flair. I found this tasty recipe a few years back in a Pillsbury Bake-off cookbook."
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 (10 1/2 ounce) cans condensed chicken broth
- 1 1⁄2 cups mild chunky-style salsa or 1 1/2 cups picante sauce
- 1⁄2 teaspoon grated orange rind
- 2 (9 ounce) packages refrigerated meat-filled tortellini or (9 ounce) packages cheese-filled egg tortellini (or 1 16-oz. pg.s frozen--if you use frozen see note below)
- 1 (1 lb) package frozen corn, broccoli and red pepper blend
- 1 (5 ounce) can evaporated milk
- salt
- 1⁄4 cup chopped fresh cilantro
directions
- In a large saucepan combine broth, salsa and orange peel.
- Bring to a boil then reduce to low and simmer 3 minutes.
- Stir in tortellini and vegetables.
- Raise heat and cook over medium heat for 6 to 8 minutes or until tortellini and vegetables are ender.
- Stir in milk and salt to taste.
- Heat a few more minutes until nice and hot, but do not boil.
- Serve garnished with fresh cilantro.
- Note: If you use frozen tortellini, add before the vegetables and cook for 4 to 5 minutes before you add vegetables and then cook until vegetables are done.
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Reviews
-
Love this soup! Tasty, easy, filling, and perfect for chilly nights...
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
