Difference between revisions of "Southwestern Tortellini Chowder"
RealRecipes (talk | contribs) m (Text replace - "Category:Chicken stock and broth Recipes" to "Category:Broth recipes") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Southwestern ([^cC])(.*)\]\]" to "Category:Southwestern American cuisines Category:$1$2 Recipes") |
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[[Category:Red bell pepper Recipes]] | [[Category:Red bell pepper Recipes]] | ||
| − | [[Category:Southwestern Soups]] | + | [[Category:Southwestern American cuisines]] |
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[[Category:Tortellini Recipes]] | [[Category:Tortellini Recipes]] | ||
Revision as of 17:33, 8 May 2012
Ingredients
- 3 (10.5 ounce) cans condensed chicken broth
- 1½ cups salsa
- ½ 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
- ¼ cup cilantro, chopped
- ½ cup grated Parmesan cheese (optional)
Directions
- Lightly steam broccoli, pepper and corn.
- In large pot bring broth, salsa, orange peel to a boil; simmer for 3 minutes.
- Stir in tortellini and vegetables.
- Cook over medium heat for 6 to 8 minutes until tender.
- Stir in milk and salt; cook for 1 to 2 minutes.
- Do not boil or milk will curdle.
- Top each serving with Parmesan cheese and cilantro.
