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Ingredients

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

Nutrition Info

322 calories carbohydrate: 38.8 g cholesterol: 37.5 mg fat: 16 g fiber: 3.2 g protein: 8.9 g saturatedFat: 7 g servingSize: - sodium: 622.3 mg sugar: 5.1 g transFat: : - unsaturatedFat: : -

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.

8 servings

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