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SOUTHWESTERN TORTELLINI SOUP

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 6 servings
INGREDIENTS
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 cup chopped fresh Anaheim peppers or green bell pepper
  • 1 tablespoon chopped garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 3 tablespoons all-purpose flour
  • 3 cups reduced sodium chicken broth
  • 2 cups frozen super sweet corn
  • 1 15 ounce can pinto beans rinsed and drained
  • 1 12 ounce package frozen meat tortellini
  • 1 cup half & half
DIRECTIONS

In large saucepan or Dutch oven, melt butter over medium heat; add onions, pepper, garlic, cumin and chili powder. Salt and pepper to taste; sauté until onions and peppers are softened (about 3-5 minutes.

Stir in flour; cook 1 minute. Stir in chicken broth, corn and beans; bring to a boil. Reduce heat and simmer 10 minutes.

Stir in tortellini and half & half; bring back to a simmer. Cook until tortellini is done (about 5 minutes).