Tortellini Chowder
Recipe from Midwest Living

Italian-style tortellini combines with Mexican seasonings in this main-dish soup. Make this chowder as spicy as you like with the jalapeno and chili peppers.



by 1  person


add your rating
add a comment
Servings: 6 to 8
Prep Time: 25 mins
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    2/3  cup 
    chopped onion
  • see savings
    On Sale
    1/2  cup 
    chopped red sweet pepper
  • see savings
    On Sale
    1/3  cup 
    chopped fresh green chili pepper (such as anaheim or poblano)
  • see savings
    On Sale
    2   tablespoons 
    minced garlic
  • see savings
    On Sale
    1   
    fresh jalapeno pepper (seeded, if you like), chopped (about 1 tablespoon)
  • see savings
    On Sale
    1   tablespoon 
    butter or margarine
  • see savings
    On Sale
    3   cups 
    chicken broth
  • see savings
    On Sale
    2   cups 
    cubed peeled potatoes
  • see savings
    On Sale
    1   teaspoon 
    ground cumin
  • see savings
    On Sale
    1/4  teaspoon 
    salt
  • see savings
    On Sale
    1/4  teaspoon 
    ground black pepper
  • see savings
    On Sale
    1/8  teaspoon 
    cayenne pepper
  • see savings
    On Sale
    2   tablespoons 
    all-purpose flour
  • see savings
    On Sale
    2   tablespoons 
    butter or margarine, melted
  • see savings
    On Sale
    1  15 1/4 ounce can 
    whole-kernel corn, drained
  • see savings
    On Sale
    2   cups 
    half-and-half or light cream
  • see savings
    On Sale
     
    Corn tortillas, cut into strips and crisp-fried, or tortilla chips, broken
  • see savings
    On Sale
    2   cups 
    refrigerated or frozen cheese-filled tortellini, cooked and drained

Directions
1.
In a Dutch oven or kettle, cook the chopped onion, the red sweet pepper, the green chili pepper, the garlic, and the jalapeno pepper in the 1 tablespoon butter or margarine for about 5 minutes or until the vegetables are tender, but not brown.
2.
Carefully stir in broth, potatoes, cumin, salt, black pepper, and ground red pepper. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until potatoes are just tender.
3.
In a small bowl or custard cup, stir together flour and 2 tablespoons melted butter; add to soup mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute.
4.
Reduce heat and add corn, half-and-half, and tortellini. Heat through. Ladle into warm soup bowls and top with fried tortilla strips or broken chips. Makes 6 to 8 servings.
Nutrition information
Per Serving: cal. (kcal) 328, Fat, total (g) 15, chol. (mg) 49, carb. (g) 40, fiber (g) 2, sodium (mg) 673, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Master Boston Clam Chowder, Wherever You Live
...'s Wharf for a steaming bowl of clam chowder. Our favorite spots served them in sourdough bread bowls... batch of this Boston's Best Clam Chowder and while it was delicious, it was not exactly the chowder I... remember. So I made a few minor adjustments and came up with the chowder of my childhood. I started... read more...

shop our favorite products