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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)


  1. Lightly steam broccoli, pepper and corn.
  2. In large pot bring broth, salsa, orange peel to a boil; simmer for 3 minutes.
  3. Stir in tortellini and vegetables. Cook over medium heat for 6 to 8 minutes until tender.
  4. Stir in milk and salt; cook for 1 to 2 minutes. DO NOT BOIL or milk will curdle.
  5. Top each serving with Parmesan cheese and cilantro.


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