Cheese Tortellini Chowder
Cheese tortellini chowder will keep you warm during the brutal winters. Make up a large batch and you'll have lunch and dinner the whole week! This chowder uses various peppers to give it a little kick - it's a keeper.
Ingredients
Directions
In a large pot over medium heat, cook onion, bell pepper, Chile pepper, garlic, and jalapeno in margarine for 5 minutes until tender but not brown. Stir in the broth, potatoes, cumin, salt, and pepper. Bring to a boil, then reduce heat to low and simmer about 20 minutes until potatoes are tender. Meanwhile, bring a large pot of lightly salted water to a boil. Add the tortellini and cook according to package instructions. Drain cooked tortellini and set aside. In a small bowl, whisk together the flour and vegetable oil. Add the flour mixture to the soup and increase the heat to medium. Cook the soup until thickened and bubbly, then add the corn, half-and-half and tortellini; cook for an additional 2 minutes. Divide into soup bowls to serve.
