 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
Very good and hearty. Combines Italian tortellini with Mexican seasonings. Top with tortilla chips and fresh cilantro. Ingredients:
2/3 cup chopped onion |
1/2 cup chopped red bell pepper |
1/3 cup chopped green chile pepper |
2 tablespoons minced garlic |
1 jalapeno pepper, seeded and diced |
1 tablespoon margarine |
3 cups vegetable broth |
2 cups peeled and cubed potatoes |
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 ounce) can whole kernel corn, drained |
1 pint half-and-half cream |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
|
|