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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Keeping with truth in advertising, this recipe started life in a Comforts of Home cookbook compiled form Midwest living Magazine. Yes, like everyone else out there I can't leave well enough alone so it is a bit different. Read more . Very tasty great chowder ..............on a cold night, I made this when we were experiencing some of those balmy 11F degree heat waves recently. Ingredients:
2 cups refrigerated or frozen cheese filled tortellini |
1 cup onion chopped |
1/3 cup chopped fresh green chile pepper (anaheim or poblano) seeded |
2 tbs minced garlic |
1 fresh jalapeno pepper chopped and seeded |
1 chicken breast cubed about a cup more if you like |
2 tbs butter or margarine or vegetable oil |
4 potatoes cubed and peeled |
2tbs butter or margarine |
3 cups chicken broth |
1 can corn (15 1/4oz) |
1 cup half and half |
1 cup skim milk (or use 2 cups half and half, just trying to cut down on some of the fats) |
3 tbs all purpose flour |
1 tsp ground cumin |
1/4 tsp black pepper |
1/8 ground red pepper (optional) |
broken tortilla chips |
Directions:
1. Cook tortellini according to package directions set aside (no hurry on these as you add them towards the end)
2. In a Dutch oven cook onion, chile peppers, garlic and chicken until vegetables are tender and chicken is cooked.
3. Carefully stir in broth potatoes, corn, cumin. black pepper, and red pepper.
4. Bring to boil and reduce heat.
5. Simmer until potatoes are tender (25-30minutes) depending on how fine a cube you used!
6. In a small bowl stir together the flour and 3TBS butter; add to soup mixture.
7. Stir and cook over medium heat until thickened and bubbly.
8. Reduce heat add tortellini, milk and half and half.
9. Heat through and top with broken tortilla chips to serve.
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