SOUTHWEST TORTELLINI CHOWDER

Southwest Tortellini Chowder image

Tortellini with a southwestern flair. I found this tasty recipe a few years back in a Pillsbury Bake-off cookbook.

Provided by SharleneW

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

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 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
1/4 cup chopped fresh cilantro

Steps:

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.

*** Explore more Southwest Tortellini Chowder Recipes »

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