Very good and hearty. Combines Italian tortellini with Mexican seasonings. Top with tortilla chips and fresh cilantro.
Ingredients
- onion: 0.66667 cup (chopped)
- red bell pepper: 0.5 cup (chopped)
- green chili pepper: 0.33333 cup (chopped)
- garlic: 2 Tbsp (minced)
- jalapeño pepper: 1 piece (diced)
- margarine: 1 Tbsp
- vegetable broth: 3 cups
- potatoes: 2 cups (peeled and cubed)
- ground cumin: 1 tsp
- salt: 0.5 tsp
- ground black pepper: 0.125 tsp
- ground red pepper: 0.125 tsp
- cheese tortellini: 2 cups
- all-purpose flour: 2 Tbsp
- vegetable oil: 2 Tbsp
- whole kernel corn: 1 can (15 ounce can, drained)
- pint half-and-half cream: 1 piece
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
