- 8
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Ingredients
- 5 14-ounce cans chicken broth
- 1 14.5-ounce can Italian-style diced tomatoes, undrained
- 1 1/2 cups frozen whole kernel corn
- 1 9-ounce package refrigerated herb chicken tortellini
- 2 1/2 cups cooked shredded chicken (about 12 ounces)
- Salt and ground black pepper
- Freshly shredded Parmesan cheese (optional)
- Sliced green onions (optional)
Preparation
Step 1
1. In a large saucepan, combine chicken broth, undrained tomatoes, and corn. Bring to boiling over medium-high heat.
2. Add tortellini and chicken to broth mixture; reduce heat to medium. Cook, uncovered, about 10 minutes or until pasta is tender, stirring occasionally. Season with salt and pepper. If desired, serve with Parmesan cheese and green onions.