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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Southwest Tortellini Chowder |
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Serves: 6 Print this RecipeServing Size: 1 1/2 cup Loanne Chiu - Fort Worth, Texas Bake-Off® Contest 37, 1996 Prize Winner Psychologist Loanne Chiu has lived in Indonesia and Germany and has studied the foods of all the regions in China. After exposure to so many different cuisines, it's not surprising that her spicy main dish is a fusion of flavors from the American Southwest and Italy. 3 (10 1/2-ounce) cans condensed chicken broth 1 1/2 cups mild chunky-style salsa or picante 1/2 teaspoon grated orange peel 2 (9-ounce) packages refrigerated* meat-filled or cheese tortellini 2 cups frozen broccoli cut (from 1-lb. pkg.) 1 cup frozen corn (from 1-lb. pkg.) 1/2 cup coarsely chopped red bell peppers 1 (5-ounce) can evaporated milk Dash salt 1/4 cup chopped fresh cilantro In Dutch oven or large saucepan, combine broth, salsa and orange peel. Bring to a boil. Reduce heat to low; simmer 3 minutes. Stir in tortellini and vegetables; cook over medium heat for 6 to 8 minutes or until tortellini and vegetables are tender. Stir in milk and salt; cook 1 to 2 minutes or just until thoroughly heated, stirring occasionally. DO NOT BOIL. Top each serving of chowder with cilantro. Serve immediately. *TIP: One 16-oz. pkg. frozen tortellini can be substituted for refrigerated tortellini. Add frozen tortellini to simmered broth mixtures; cook 4 minutes. Add vegetables: cook an additional 6 to 8 minutes or until tortellini and vegetables are tender. Nutrition Per Serving (1 1/2-cup): Calories 400; Protein 20g; Carbohydrate 52g; Fat 12g; Sodium 1750mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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