Thanks to Betsy for this delicious recipe!
This is a MUST for any soup lover's repertoire.
2/3 cup chopped onion
1/2 cup chopped red pepper
1/3 cup anaheim or poblano pepper (less if you don't like spice)
2 Tbsp. minced garlic
1 jalapeno pepper (again, less if you don't like spice)
1 Tbsp. butter
3 cups chicken broth
2 cups cubed peeled potatoes 4 Tbsp. flour
1 tsp. ground cumin 2 Tbsp. butter
1/4 tsp salt 1 can corn
1/4 tsp black pepper 2 cups half and half
1/8 tsp. ground red pepper
2 cups cheese filled tortellini; cooked and drained
corn tortillas; cut into strips and crisp fried (or tortilla chips)
1. In dutch oven, cook onion, peppers, and garlic in 1 tbsp butter for 5 minutes, until tender but not browned.
2. Stir in broth, potatoes, cumin, salt, pepper. Bring to boil, reduce heat. Cover and simmer 25-30 minutes until potatoes are just tender.
3. In a small bowl, stir together flour and 2 tbsp. melted butter; add to soup mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir one minute.
4. Reduce heat and add corn, half and half, and tortellini. Heat through. Top with fried tortilla strips.
Delicious!