Southwest Tortellini Chowder

Total Time
20mins
Prep 5 mins
Cook 15 mins

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

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.

Reviews

(1)
Most Helpful

Love this soup! Tasty, easy, filling, and perfect for chilly nights...

jadagio77 March 12, 2008

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