Recipes from Mexico :: Mexican Soups and Stews
3 (10.5 ounce) cans condensed chicken broth
1 1/2 (one and one-half) c. salsa
1/2 tsp. grated orange peel
2 (9 ounce) pkg. tortellini pasta
1 bunch broccoli, chopped small
1 red bell pepper, chopped
1 can whole corn, drained
1 (5 ounce) can evaporated milk
Dash of salt
1/4 c. cilantro, chopped
1/2 c. grated Parmesan cheese (optional)
Lightly steam broccoli, pepper and corn.
In large pot bring broth, salsa, orange peel to a boil; simmer for 3 mins. Stir in tortellini and vegetables. Cook over med. heat for 6 to 8 mins. until tender. Stir in milk and salt; cook for 1 to 2 mins. DO NOT BOIL or milk will curdle.
Top each serving with Parmesan cheese and cilantro.
