Southwest Tortellini Chowder Food

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TORTELLINI CHOWDER



Tortellini Chowder image

Very good and hearty. Combines Italian tortellini with Mexican seasonings. Top with tortilla chips and fresh cilantro.

Provided by SILVERWOLF

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 17

⅔ cup chopped onion
½ cup chopped red bell pepper
⅓ cup chopped green chile pepper
2 tablespoons minced garlic
1 jalapeno pepper, seeded and diced
1 tablespoon margarine
3 cups vegetable broth
2 cups peeled and cubed potatoes
1 teaspoon ground cumin
½ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon ground red pepper
2 cups cheese tortellini
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 (15 ounce) can whole kernel corn, drained
1 pint half-and-half cream

Steps:

  • In a large pot over medium heat, cook onion, bell pepper, chile pepper, garlic and jalapeno in margarine until tender but not brown, 5 minutes.
  • Stir in broth, potatoes, cumin, salt, pepper and red pepper. Bring to a boil, then reduce heat and simmer about 20 minutes, until potatoes are just tender.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
  • In a small bowl, stir together flour and vegetable oil. Pour into soup, increase heat to medium, and cook until thickened and bubbly. Stir in corn, half-and-half and tortellini and heat through. Serve.

Nutrition Facts : Calories 322 calories, Carbohydrate 38.8 g, Cholesterol 37.5 mg, Fat 16 g, Fiber 3.2 g, Protein 8.9 g, SaturatedFat 7 g, Sodium 622.3 mg, Sugar 5.1 g

SOUTHWESTERN CORN CHOWDER



Southwestern Corn Chowder image

A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 7 servings (about 2 quarts).

Number Of Ingredients 13

4 boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 medium onion, cut into thin wedges
1 tablespoon canola oil
2 cans (14-1/2 ounces each) chicken broth
1 package (10 ounces) frozen corn
3/4 cup picante sauce
2 teaspoons ground cumin
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons minced fresh cilantro
2 tablespoons cornstarch
2 tablespoons water
Shredded Monterey Jack cheese, optional

Steps:

  • In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.

Nutrition Facts : Calories 164 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 611mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

SOUTHWESTERN CORN CHOWDER



Southwestern Corn Chowder image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

2 pounds frozen corn kernels, thawed, and drizzled with olive oil
Kosher salt and freshly ground pepper
10 Roma tomatoes, rubbed with olive oil
1 medium red pepper, rubbed with olive oil
2 tablespoons butter
1/4 small yellow onion, diced
3 garlic cloves, sliced
2 tablespoons all-purpose flour
3 cups chicken stock
2 cups half-and-half
1 1/2 cups corn tortilla chips, chopped
Cumin
Chili powder
1 medium avocado, small diced, for garnish

Steps:

  • Preheat oven to 500 degrees F.
  • Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
  • Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.

SOUTHWEST TORTELLINI CHOWDER



Southwest Tortellini Chowder image

Something different for a change! This is so creamy and flavorful. It's perfect for a cool day. I made this up one night when I was tired of the same old tomato-based soup.

Provided by KadesMom

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

3 (10 1/2 ounce) cans condensed chicken broth
1 cup water
1 (14 ounce) can Italian-style diced tomatoes
1/2 cup mild chunky salsa
1 teaspoon cumin
1 (16 ounce) package meat-filled tortellini, frozen
1 (8 3/4 ounce) can whole kernel corn
1 (15 ounce) can pinto beans
1/2 green pepper, diced
1/2 onion, diced
1/4 cup half-and-half
1/4 cup fresh cilantro, chopped (optional)

Steps:

  • In a large saucepan combine broth, water, salsa and tomatoes.
  • Bring to a boil, then reduce to low and simmer.
  • Meanwhile, saute onions and green pepper until tender. About 3-4 minutes.
  • Add onions, green pepper, pinto beans, corn, tortellini and cumin to saucepan.
  • Simmer on low for 30 minutes.
  • Add half and half.
  • Heat a few more minutes. Do not boil.
  • Garnish with cilantro.

Nutrition Facts : Calories 225, Fat 3.9, SaturatedFat 1.4, Cholesterol 5.2, Sodium 1357.9, Carbohydrate 35, Fiber 8.8, Sugar 5.6, Protein 15.5

TORTELLINI SOUTHWEST



Tortellini Southwest image

Tortellini with some surprising ingredients! Taste it and you'll love it, not to mention how simple it is to prepare!

Provided by KDCG

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 4

Number Of Ingredients 6

9 ounces cheese-filled tortellini
1 ½ cups spaghetti sauce
1 (4 ounce) can diced green chiles
1 tablespoon chopped fresh cilantro
⅛ teaspoon ground cumin
1 cup shredded mozzarella cheese

Steps:

  • In a large pot of salted water boil tortellini until al dente. Drain well.
  • In a 1-1/2 quart saucepan combine sauce, green chilies, cilantro and cumin. Simmer over medium-low heat for 5 minutes.
  • Place tortellini on a serving platter and pour tomato sauce mixture evenly over pasta. Sprinkle cheese over sauce and serve.

Nutrition Facts : Calories 299.8 calories, Carbohydrate 34.7 g, Cholesterol 33.8 mg, Fat 11.8 g, Fiber 4.8 g, Protein 14.6 g, SaturatedFat 5.6 g, Sodium 1085.7 mg, Sugar 9.9 g

SOUTHWEST TORTELLINI CHOWDER



Southwest Tortellini Chowder image

Tortellini with a southwestern flair. I found this tasty recipe a few years back in a Pillsbury Bake-off cookbook.

Provided by SharleneW

Categories     Chowders

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

3 (10 1/2 ounce) cans condensed chicken broth
1 1/2 cups mild chunky-style salsa or 1 1/2 cups picante sauce
1/2 teaspoon grated orange rind
2 (9 ounce) packages refrigerated meat-filled tortellini or 2 (9 ounce) packages cheese-filled egg tortellini (or 1 16-oz. pg.s frozen--if you use frozen see note below)
1 (1 lb) package frozen corn, broccoli and red pepper blend
1 (5 ounce) can evaporated milk
salt
1/4 cup chopped fresh cilantro

Steps:

  • In a large saucepan combine broth, salsa and orange peel.
  • Bring to a boil then reduce to low and simmer 3 minutes.
  • Stir in tortellini and vegetables.
  • Raise heat and cook over medium heat for 6 to 8 minutes or until tortellini and vegetables are ender.
  • Stir in milk and salt to taste.
  • Heat a few more minutes until nice and hot, but do not boil.
  • Serve garnished with fresh cilantro.
  • Note: If you use frozen tortellini, add before the vegetables and cook for 4 to 5 minutes before you add vegetables and then cook until vegetables are done.

TORTELLINI-CORN CHOWDER



Tortellini-Corn Chowder image

Enjoy this classic soup made with corn, tortellini that's ready in 35 minutes - perfect for a hearty dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 11

1 tablespoon canola oil or butter
1 large onion, chopped (1 cup)
3 cups water
1 package (9 ounces) refrigerated cheese-filled tortellini
2 medium unpeeled potatoes, cut into 1/2-inch cubes
1/2 pound fully cooked ham, cut into 1/2-inch pieces (about 1 1/3 cups)
1 can (15 ounces) cream-style corn
1 can (11 ounces) whole kernel corn with red and green peppers, undrained
1 can (12 ounces) evaporated milk
2 teaspoons chopped fresh or 1 teaspoon dried marjoram leaves
1/4 teaspoon coarsely ground pepper

Steps:

  • Heat oil in 4-quart Dutch oven over medium heat. Cook onion in oil, stirring occasionally, until tender.
  • Stir in water; heat to boiling. Stir in tortellini and potatoes. Heat to boiling; reduce heat. Cover and simmer 13 to 15 minutes, stirring occasionally, until potatoes are tender.
  • Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 5 minutes.

Nutrition Facts : Calories 270, Carbohydrate 35 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 710 mg

SOUTHWEST POTATO AND CORN CHOWDER



Southwest Potato and Corn Chowder image

This Southwest Potato and Corn Chowder is full of all the goodness of classic corn and potato chowder and loaded with tons of southwestern flavor-- peppers, chiles, black beans, cumin, and chili powder!

Provided by Heather Cheney

Categories     Soup

Time 45m

Number Of Ingredients 16

3 cups russet potatoes (peeled and diced)
1 tablespoon olive oil
1/2 whole medium onion (diced)
1 clove garlic (minced)
1/4 teaspoon ground cumin
1/8 teaspoon chipotle chili powder
6 cups chicken or vegetable broth
14.5 ounces black beans (drained and rinsed)
15 ounces canned corn (or frozen)
4 ounces canned diced green chiles
2 tablespoons butter
2 tablespoons flour
12 ounces evaporated milk
1 cup Monterrey Jack Cheese (grated)
1/4 teaspoon kosher salt (more to taste)
2 tablespoons fresh cilantro (chopped)

Steps:

  • In a heavy-bottomed pot, heat oil over medium heat until it starts to shimmer. Place onions and garlic in oil and let cook until the onion starts to soften-- about 6 minutes.
  • Add in the cumin and chili powder and stir until very fragrant, about 1 minute. Add the chicken broth and diced potatoes to the pot, bring to a low boil, cover and cook until the potatoes pierce easily with a fork.-- about 20 minutes.
  • Once the potatoes are cooked, stir the corn, beans, and green chilies into the broth and potatoes.
  • Melt the butter in a medium-sized saucepan. Once melted stir in the flour and cook, stirring constantly for a minute.
  • Gradually stir in the milk and continue to stir, making sure to clean the bottom of the pan with each stir so it doesn't burn. As it comes to a boil, the mixture will start to thicken.
  • Continue to stir and cook for 1 minute longer. Remove from the heat and stir in the cheese.
  • Add the cheese sauce into the broth mixture and stir until well combined. Season with 1/4 tsp kosher salt, adding more depending on the salt content of the broth you used. Stir in cilantro and serve topped with fresh pico de gallo.

Nutrition Facts : ServingSize 1 serving, Calories 429 kcal

CHEESE TORTELLINI BAKE



Cheese Tortellini Bake image

This Cheesy Vegetarian Tortellini Bake comes together in about 20 minutes, with less than 10 ingredients, and all in one pan! It's an ideal weeknight dinner for when you're short on time but still want to get a hot meal on the table!

Provided by Kylie

Categories     Main Dish

Time 20m

Number Of Ingredients 11

2 cups fresh baby spinach leaves
24 oz. jar your favorite spaghetti sauce
1 cup water
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 cup shredded Parmesan cheese
20 oz. package refrigerated cheese tortellini, uncooked
8 oz. shredded whole milk mozzarella cheese
Kosher salt
fresh cracked pepper
fresh chopped parsley, for garnish

Steps:

  • Heat oven to 375 degrees.
  • Add spinach, spaghetti sauce, water, oregano, thyme, Parmesan, tortellini, and a couple pinches of salt and pepper to a large baking dish.
  • Stir until everything is well combined.
  • Top with shredded mozzarella cheese.
  • Cover with a lid or a tight-fitting piece of tin foil.
  • Bake for 15-20 minutes or until tortellini al cooked al dente and the sauce is bubbly.
  • Remove lid/foil and broil for 1-2 minutes or until the cheese on top starts to turn dark golden brown.
  • Garnish with fresh chopped parsley and enjoy!

Nutrition Facts : Calories 290 calories, Sugar 2.3 g, Sodium 641.1 mg, Fat 6.8 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 36.3 g, Fiber 2.5 g, Protein 20.9 g, Cholesterol 38.4 mg

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