Tortellini Chowder
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.
Prep Time:
25 mins
Total Time:
1 hr 10 mins
Servings:
6 to 8 servings
Ingredients
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2/3 cup chopped onion
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1/2 cup chopped red sweet pepper
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1/3 cup chopped fresh green chili pepper (such as anaheim or poblano)
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2 tablespoons minced garlic
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1 fresh jalapeno pepper (seeded, if you like), chopped (about 1 tablespoon)
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1 tablespoon butter or margarine
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3 cups chicken broth
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2 cups cubed peeled potatoes
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1 teaspoon ground cumin
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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1/8 teaspoon cayenne pepper
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2 tablespoons all-purpose flour
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2 tablespoons butter or margarine, melted
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1 15-1/4-ounce can whole-kernel corn, drained
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2 cups half-and-half or light cream
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Corn tortillas, cut into strips and crisp-fried, or tortilla chips, broken
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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
Calories 328, Total Fat 15 g, Cholesterol 49 mg, Sodium 673 mg, Carbohydrate 40 g, Fiber 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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