Description
Very good and hearty. Combines Italian tortellini with Mexican seasonings. Top with tortilla chips and fresh cilantro.
Ingredients
- ⅔ cup chopped onion
- ½ cup chopped red bell pepper
- ⅓ cup chopped green chile pepper
- 2 tablespoons minced garlic
- 1 jalapeno pepper, seeded and diced
- 1 tablespoon margarine
- 3 cups vegetable broth
- 2 cups peeled and cubed potatoes
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground red pepper
- 2 cups cheese tortellini
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 (15 ounce) can whole kernel corn, drained
- 1 pint half-and-half cream
Instructions
- In a large pot over medium heat
- cook onion
- bell pepper
- chile pepper
- garlic and jalapeno in margarine until tender but not brown
- 5 minutes.
- Stir in broth
- potatoes
- cumin
- salt
- pepper and red pepper. Bring to a boil
- then reduce heat and simmer about 20 minutes
- until potatoes are just tender.
- Meanwhile
- bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
- In a small bowl
- stir together flour and vegetable oil. Pour into soup
- increase heat to medium
- and cook until thickened and bubbly. Stir in corn
- half-and-half and tortellini and heat through. Serve.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 8