Tortellini Chowder

By Sweet_D

Ingredients

• 2/3 cup chopped onion
• 1/2 cup chopped red pepper
• 1/3 cup chopped fresh green chili
• pepper
• 2 tablespoons minced garlic
• 1 fresh jalapeno pepper, chopped
• 1 tablespoon butter or margarine
• 3 cups chicken broth
• 2 cups cubed peeled potatoes
• 1 tsp ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons butter or margarine,
• melted
• 1 15 1/4-ounce can whole-kernel corn,
• drained
• 2 cups half-and-half or light cream
• 2 cups refrigerated or frozen cheese
• filled tortellini, cooked and drained
• Corn tortillas, cut into strips and
• crisp-fried

Preparation

Step 1

1. In a Dutch oven or kettle, cook the chopped onion, red pepper, green chili pepper, garlic and jalapeno pepper in the butter or margarine for about 5 minutes or till the vegetables are tender, but not brown.

2. Carefully stir in broth, potatoes, cumin, salt, black pepper and ground red pepper. Bring to boiling; reduce heat. Cover and simmer, for 25 to 30 minutes or till potatoes are just tender.

3. In a small bowl or custard cup, stir together flour and 2 tablespoons melted butter; add to soup mixture. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute.

4. Reduce heat and idd.corn, half-and-half and tortellini. Heat through.

Ladle into warm soup bowls and top with fried tortilla strips.