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Southwestern Tortellini Chowder
3 (10.5 ounce) cans condensed chicken broth
1 1/2 cups salsa
1/2 teaspoon grated orange peel
2 (9 ounce) packages tortellini pasta
1 bunch broccoli, chopped small
1 red bell pepper, chopped
1 can whole corn, drained
1 (5 ounce) can evaporated milk
Dash of salt
1/4 cup cilantro, chopped
1/2 cup grated Parmesan cheese (optional)
Lightly steam broccoli, pepper and corn.
In large pot bring broth, salsa, orange peel to a boil; simmer for 3 minutes.
Stir in tortellini and vegetables. Cook over medium heat for 6 to 8 minutes until tender.
Stir in milk and salt; cook for 1 to 2 minutes. DO NOT BOIL or milk will curdle.
Top each serving with Parmesan cheese and cilantro.
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