Spicy Tortellini Chowder
Source of Recipe
allrecipes.com
Recipe Introduction
Points: 4
Servings: 8 (1-cup) servings
List of Ingredients
· 2/3 cup chopped onion
· 1/2 cup chopped red bell pepper
· 1/3 cup chopped green chile pepper (fresh or canned)
· 2 tablespoons minced garlic
· 1 jalapeno pepper, seeded and diced (optional)
· 1 tablespoon margarine
· 3 cups vegetable broth
· 2 cups peeled and cubed potatoes
· 1 teaspoon ground cumin
· 1/2 teaspoon salt
· 1/8 teaspoon ground black pepper
· 1/8 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 fat-free half-and-half cream
Optional Toppings (not included in points value)
· Crushed tortilla chips
· Fresh cilantro
Recipe
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. Be careful as you are adding the jalepeno. You should add just a little bit at a time and adjust to taste.
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.
Nutritional Info: (per 1-cup serving) 216 calories, 6.4 g. fat, 2.4 g. fiber
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