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Southwest Tortellini Chowder

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“Tortellini with a southwestern flair. I found this tasty recipe a few years back in a Pillsbury Bake-off cookbook.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 3 (10 1/2 ounce) cans condensed chicken broth
  • 1 12 cups mild chunky-style salsa or 1 12 cups picante sauce
  • 12 teaspoon grated orange rind
  • 2 (9 ounce) packagesrefrigerated meat-filled tortellini or 2 (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
  • 14 cup chopped fresh cilantro

Directions

  1. In a large saucepan combine broth, salsa and orange peel.
  2. Bring to a boil then reduce to low and simmer 3 minutes.
  3. Stir in tortellini and vegetables.
  4. Raise heat and cook over medium heat for 6 to 8 minutes or until tortellini and vegetables are ender.
  5. Stir in milk and salt to taste.
  6. Heat a few more minutes until nice and hot, but do not boil.
  7. Serve garnished with fresh cilantro.
  8. 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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