Southwest Tortellini Chowder
Posted: Thu Feb 03, 2005 8:48 am
This is a soup which Dan and I enjoy. Preparation is quick and easy.
3 (10 1/2-oz.) cans condensed chicken broth
1 1/2 cups mild chunky-style salsa or picante
1/2 teaspoon grated orange peel
2 (9-oz.) pkg. refrigerated meat-filled or cheese-filled tortellini
2 cups frozen cut broccoli (from 1-lb.pkg.)
1 cup frozen corn (from 1-lb. pkg)
1/2 cup coarsely chopped red bell pepper
1 (5-oz.) can evaporated milk
Dash salt
1/4 cup chopped fresh cilantro
In Dutch oven or large saucepan, combine broth, salsa and orange peel. Bring to a boil. Reduce heat to low; simmer 3 minutes.
Stir in tortellini and vegetables; cook over medium heat for 6 to 8 minutes or until tortellini and vegetables are tender.
Stir in milk and salt; cook 1 to 2 minutes or just until thoroughly heated, stirring occasionally. DO NOT BOIL. Top each serving of chowder with cilantro. Serve immediately and enjoy. Janie
3 (10 1/2-oz.) cans condensed chicken broth
1 1/2 cups mild chunky-style salsa or picante
1/2 teaspoon grated orange peel
2 (9-oz.) pkg. refrigerated meat-filled or cheese-filled tortellini
2 cups frozen cut broccoli (from 1-lb.pkg.)
1 cup frozen corn (from 1-lb. pkg)
1/2 cup coarsely chopped red bell pepper
1 (5-oz.) can evaporated milk
Dash salt
1/4 cup chopped fresh cilantro
In Dutch oven or large saucepan, combine broth, salsa and orange peel. Bring to a boil. Reduce heat to low; simmer 3 minutes.
Stir in tortellini and vegetables; cook over medium heat for 6 to 8 minutes or until tortellini and vegetables are tender.
Stir in milk and salt; cook 1 to 2 minutes or just until thoroughly heated, stirring occasionally. DO NOT BOIL. Top each serving of chowder with cilantro. Serve immediately and enjoy. Janie