Southwest Tortellini Chowder

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

• Ready In: 20 mins
• Serves: 6

Ingredients

• 3 (10 1/2ounce) 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.