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Ingredients
2/3 Cup onion, chopped
1/2 Cup red bell pepper, chopped
1/3 Cup green chile pepper, chopped
2 Tablespoons minced garlic
1 Jalapeno pepper, seeded & diced
1 Tablespoon margarine
3 Cups chicken broth
2 Cups potatoes peeled & cubed
1 Teaspoon ground cumin
1/2 Teaspoon salt
1/8 Teaspoon ground black pepper
1/8 Teaspoon ground red pepper
2 Cups cheese tortellini
2 Tablespoons all-purpose flour
2 Tablespoons vegetable oil
1 (15 oz) Can whole kernel corn, undrained
1 Pint half & half cream
Instructions
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. 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.
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. 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 & half and tortellini and heat through.