Southwestern Tortellini Chowder

Southwestern Tortellini Chowder

3 (10 1/2 ounce) cans condensed chicken broth
1 1/2 cups salsa
1/2 teaspoon grated orange peel
2 (9 ounce) packages tortellini
1 bunch broccoli, chopped small
1 red bell pepper, chopped
1 can whole kernel corn
1 (5 ounce) can evaporated milk
Dash of salt
1/4 cup fresh cilantro, chopped
1/2 cup grated Parmesan cheese (optional)

Lightly steam broccoli, pepper, and corn.

In large pot bring broth, salsa, and orange peel to a boil; lower heat and simmer for 3 minutes. Stir in tortellini and vegetables. Cook over medium heat for 6 to 8 minutes until tender. Stir in milk and salt; cook 1 to 2 minutes. DO NOT BOIL.

Top each serving with Parmesan cheese and cilantro.


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