Southwest Tortellini Chowder

By lisapearce

Ingredients

• 3 cans (10 1/2 oz each) condensed chicken broth
• 1 1/2 cups mild chunky-style salsa or picante
• 1/2 teaspoon grated orange peel
• 2 packages (9 oz each) refrigerated meat-filled or cheese-filled tortellini*
• 2 cups Green Giant™ frozen cut broccoli (from 1-lb bag)
• 1 cup Green Giant™ frozen whole kernel corn (from 1-lb bag)
• 1/2 cup coarsely chopped red bell pepper
• 1 can (5 oz) evaporated milk
• Dash salt
• 1/4 cup chopped fresh cilantro

Details

Servings 1
Cooking time 25mins
Adapted from pillsbury.com

Preparation

Step 1

In Dutch oven or 4-quart saucepan, heat broth, salsa and orange peel to boiling. Reduce heat to low; simmer 3 minutes.

Stir in tortellini and vegetables; cook over medium heat 6 to 8 minutes or until tortellini and vegetables are tender.

Stir in milk and salt; cook 1 to 2 minutes or just until hot, stirring occasionally. DO NOT BOIL. Top each serving of chowder with cilantro. Serve immediately.

In Dutch oven or 4-quart saucepan, heat broth, salsa and orange peel to boiling. Reduce heat to low; simmer 3 minutes.

Stir in tortellini and vegetables; cook over medium heat 6 to 8 minutes or until tortellini and vegetables are tender.

Stir in milk and salt; cook 1 to 2 minutes or just until hot, stirring occasionally. DO NOT BOIL. Top each serving of chowder with cilantro. Serve immediately.

*One 16-oz package frozen tortellini can be substituted for both packages of refrigerated tortellini. Add frozen tortellini to simmered broth mixture; cook 4 minutes. Add vegetables; cook an additional 6 to 8 minutes or until tortellini and vegetables are tender.