Spicy Tortellini Chowder

Yields: 8 (1-cup) servings | 4 points per serving

My rating:

Italian tortellini with Mexican seasonings... This chowder combines creamy, spicy and hearty all into one! My husband and I just love it!

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

Directions:

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

Original Source: allrecipes.com
(I altered some of the ingredients to fat-free or reduced-fat for a more healthy alternative to this recipe)