Shelly's Recipe

TORTELLINI CHOWDER

Category: Chowders

2/3 cup chopped onion
1/2 cup chopped red sweet pepper
1/3 cup chopped fresh green chili (Anaheim or pablano)
2 tbsp minced garlic
1 tbsp butter
3 cups chicken broth
2 cups cubed peeled potatoes
1 tsp ground cumin
1/4 tsp EACH salt and black pepper
1/8 tsp ground red pepper
2 tbsp flour
2 tbsp butter, melted
1 (151/4 oz) can whole-kernel corn, drained
2 cups half-and-half or light cream
2 cups refrigerated or frozen cheese filled tortellini, cook and drained
Tortilla chips, broken

In a Dutch oven, cook the first 4 ingredients in the butter for about 5 minutes or until the vegetables are tender, but not brown. Carefully stir in the next 6 ingredients. Bring to a boil; reduce heat. Cover and simmer 25-30 minutes or until the potatoes are tender.

In a small bowl, stir together the flour and melted butter; add to the soup mixture. Cook and stir over medium heat until thickened and bubble. Cook and stir 1 minute. Reduce heat and add the next 3 ingredients. Heat through. Ladle into warmed soup bowls and top with chips