Southwest Tortellini Chowder

• 3 (10 1/2 ounce) cans condensed chicken broth
• 1 1/2 cups mild chunky-style salsa or 1 1/2 cups picante sauce
• 1/2 teaspoon grated orange rind
• 2 (9 ounce) packages refrigerated meat-filled tortellini or (9 ounce) packages cheese-filled egg tortellini (or 1 16-oz. pg.s frozen--if you use frozen see note below)
• 1 (1 lb) package frozen corn, broccoli and red pepper blend
• 1 (5 ounce) can evaporated milk
• salt
• 1/4 cup chopped fresh cilantro

1. In a large saucepan combine broth, salsa and orange peel.
2. Bring to a boil then reduce to low and simmer 3 minutes.
3. Stir in tortellini and vegetables.
4. Raise heat and cook over medium heat for 6 to 8 minutes or until tortellini and vegetables are ender.
5. Stir in milk and salt to taste.
6. Heat a few more minutes until nice and hot, but do not boil.
7. Serve garnished with fresh cilantro.
8. Note: If you use frozen tortellini, add before the vegetables and cook for 4 to 5 minutes before you add vegetables and then cook until vegetables are done.

condensed chicken, salsa, orange rind, tortellini, red pepper, milk, salt, fresh cilantro

Taken from www.food.com/recipe/southwest-tortellini-chowder-18447 (may not work)