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.

Recipe from Midwest Living
Tortellini Chowder
6 to 8
25 mins
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  • 2/3 cup chopped onion
  • 1/2 cup chopped red sweet pepper
  • 1/3 cup chopped fresh green chili pepper (such as anaheim or poblano)
  • 2 tablespoons minced garlic
  • 1 fresh jalapeno pepper (seeded, if you like), chopped (about 1 tablespoon)
  • 1 tablespoon butter or margarine
  • 3 cups chicken broth
  • 2 cups cubed peeled potatoes
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter or margarine, melted
  • 1 15 1/4 ounce can whole-kernel corn, drained
  • 2 cups half-and-half or light cream
  • Corn tortillas, cut into strips and crisp-fried, or tortilla chips, broken
  • 2 cups refrigerated or frozen cheese-filled tortellini, cooked and drained
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.
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.
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.
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
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