Southwestern Chicken Tortellini Soup
It’s finally soup season. YAY! This Southwestern Chicken Tortellini Soup was so simple and tasted fantastic!! The best part is that it only takes less than 30 minutes from start to finish. We loved everything about this soup. You can’t go wrong when you start with chicken, salsa, and cheese tortellini. We ate this two days in a row and it tasted just as good reheated the next day. Serve this soup with some quick cornbread muffins for an easy weeknight meal!
Southwestern Chicken Tortellini Soup
ingredients:
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4 cups chicken broth
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1-½ cups salsa
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½ cups carrots, peeled and sliced
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2 cups cooked, chopped chicken
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2 cups frozen corn
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2 Tbsp dried minced onion flakes
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1 (19-oz) package frozen cheese tortellini
- 1 (5-oz) can evaporated milk
instructions:
- In a Dutch oven, combine broth, salsa and carrots. Bring to a boil; reduce heat to medium. Slowly boil for 5 minutes, until carrots are tender.
- Stir in chicken, frozen corn, onion flakes and frozen cheese tortellini.
- Cook over medium heat for 10 minutes, stirring occasionally. Stir in evaporated milk and cook and additional 5 minutes.
I have been saving your recipes since 2019 and I must say that they have made my days. I am 82, semi handicapped and can still cook. Cooking has always been something I’ve done well. Your recipes have given me a lift as they are new and fresh and wonderful. Likewise, you are a Southern girl and Southern girls know good recipes.
Keep up the good work!!!
Cooking it right now almost done hope it comes out yummy!��
Could you omit the chicken and leave the other ingredients the same? I'm not vegetarian, but looking for a few meatless options.
AmandaB – sure. Enjoy!