- In Dutch oven or 4 quart sauce pan, heat broth, salsa and orange peel to boiling. Reduce heat to low; simmer 3 minutes.
- Stir in tortellini and vegetables; cook over medium heat 6 to 8 minutes or until tortellini and vegetables are tender.
- Stir in milk and salt; cook 1 to 3 minutes or just until hot, stirring occasionally. DO NOT BOIL.
- Top each servings of chowder with cilantro. Serve immediately.
Southwest Sausage Tortellini Chowder
Here is another wonderful recipe that is good for those long winter nights. This is from Loanne Chiu from Fort Worth Texas.
3 cans (10 1/2 oz each) condensed chicken broth
1 1/2 cups mild chunky style salsa or picante
1/2 teaspoon grated orange peel
2 packages (9 oz each) refrigerated sausage filled tortellini
2 cups frozen cut broccoli (from 1 lb bag)
1 cup frozen whole kernel corn (from 1 lb bag)
1/2 cup coarsely chopped red bell pepper
1 can (5 oz) evaporated milk
Dash of salt
1/4 cup chopped fresh cilantro