Southwest Tortellini Chowder |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Tortellini with a southwestern flair. I found this tasty recipe a few years back in a Pillsbury Bake-off cookbook. 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 |
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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