Southwestern Tortellini Chowder

Southwestern Tortellini Chowder

3 (10 1/2 ounce) cans condensed chicken broth
1 1/2 cups salsa
1/2 teaspoon grated orange peel
2 (9 ounce) packages tortellini
1 bunch broccoli, chopped small
1 red bell pepper, chopped
1 can whole kernel corn
1 (5 ounce) can evaporated milk
Dash of salt
1/4 cup fresh cilantro, chopped
1/2 cup grated Parmesan cheese (optional)

Lightly steam broccoli, pepper, and corn.

In large pot bring broth, salsa, and orange peel to a boil; lower
heat and simmer for 3 minutes. Stir in tortellini and vegetables.
Cook over medium heat for 6 to 8 minutes until tender. Stir in milk
and salt; cook 1 to 2 minutes. DO NOT BOIL.

Top each serving with Parmesan cheese and cilantro.

This sounds wonderful. Are the tortellini supposed to be the refrigerated type, or dried? The orange peel is a unique twist, by the way!

The tortillin should be the dry.


Man, that really sounds good. “Gonna” try it tonight.

Marinate pork sholder in MOJO overnite. Then seal tight and cook at 275 for eight hours. At this time pull it away from the bone, discard bones and all fat. Continue to cook in convection oven on 400 or on top of stove till most of just has evaporated. season with hot pepper flakes as desired. may be used with beans and rice to make a burrato or put on bun with cole slaw and eated southern styl with coleslaw,
Hope you all love this as much as ws do:lol: