Small World at Home is looking for soup recipes today ... so here's one of my favorites:
2/3 c. chopped onion
1/2 c. chopped red sweet pepper
2 T. minced garlic
1 fresh jalapeño pepper, chopped (about 1 tablespoon)
1 T. olive oil
3 c. chicken broth
2 c. cubed peeled potatoes
1 t. ground cumin
1/4 t. salt
1/4 t. black pepper
2 T. all-purpose flour
2 T. butter, melted
1 15 1/4 oz. can whole-kernel corn, drained
2 c. half-and-half or light cream
2 c. refrigerated or frozen cheese-filled tortellini, cooked and drained
Tortilla chips, broken
1. In a Dutch oven or kettle, cook the chopped onion, the red sweet pepper, the garlic and jalapeño pepper in the 1 tablespoon olive oil for about 5 minutes or until the vegetables are tender but not brown.
2. Carefully stir in broth, potatoes, cumin, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer 10-15 minutes or until potatoes are just tender.
3. In a small bowl, stir together flour and melted butter; add to soup mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute.
4. Reduce heat and add corn, half-and-half and torellini. Heat through. Ladle into bowls and top with broken tortilla chips.