Recipe: Southwestern Tortellini Chowder

SOUTHWESTERN TORTELLINI CHOWDER

3 (10 1/2 oz.) cans condensed chicken broth
1 1/2 C. salsa
1/2 tsp. grated orange peel
2 (9 oz.) pkg. tortellini
1 bunch broccoli, chopped small
1 red bell pepper, chopped
1 can whole kernel corn
1 (5 oz.) can evaporated milk
Dash of salt
1/4 C. fresh cilantro, chopped
1/2 C. grated Parmesan cheese (optional)

Lightly steam broccoli, pepper, and corn. In large pot bring broth, salsa, and orange peel to a boil; lower heat and simmer for 3 minutes. Stir in tortellini and vegetables. Cook over medium heat for 6-8 minutes until tender. Stir in milk and salt; cook 1-2 minutes. DO NOT BOIL. Top each serving with Parmesan cheese and cilantro.