Cheese Tortellini Tortilla Soup
Ingredients
- 1 package (19 oz.) Celentano Cheese Tortellini
- 1 teaspoon olive oil
- 1 large onion, diced
- 2 jalapeño peppers, seeded and diced
- 1 (1.25 oz.) taco seasoning packet
- 2 tablespoons tomato paste
- 1 cup frozen corn
- 1 cup canned black beans, rinsed and drained
- 1 (14.5 oz.) can diced tomatoes
- 1 (32 oz.) carton vegetable stock
- 2 cups frozen, pre-cooked chicken breast, thawed and shredded
- Optional toppings: tortilla strips, fresh cilantro, avocado, sour cream, pepper jack or cheddar cheese
Directions
Heat the oil in a large pot over medium-high heat. Add the onion and peppers and cook for 2 minutes stirring continuously. Stir in the taco seasoning packet and cook an additional 2 minutes until seasoning is combined and vegetables are tender. Add the tomato paste, corn, beans, diced tomatoes, vegetable stock, and shredded chicken to the pot and return to a simmer. Simmer for an additional 5 minutes, stirring occasionally. Cook tortellini according to package instructions, drain and divide into soup bowls. Ladle soup over the tortellini and serve topped with desired toppings.
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