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Southwest Tortellini Chowder

3 cn Chicken broth
1 1/2 c Chunky-style salse or picante sauce
1/2 ts Orange peel; grate
2 pk Meat-filled or cheese-filled tortellini; 9oz ea
1 lb Pk frozen corn, broccoli, red peppers
5 oz Can evaporated milk
1 ds Salt
1/4 c Fresh cilantro; chop


In Dutch oven or large saucepan, combine broth, salsa and orange peel. Bring to a boil. Reduce heat to low; simmer 3 minutes. Stir in tortellini and vegetables; cook over medium heat for 6 to 8 minutes or until pasta and veggies are tender. Stir in milk and salt; cook 1 to 2 minutes or just until thoroughly heated, stirring occasionally. DO NOT BOIL. Top each serving of chowder with cilantro.

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