Southwest Tortellini Chowder
Warm up your weeknight dinners with this bold and creamy Southwest Tortellini Chowder, a hearty, flavor-packed soup that combines the comforting richness of heavy cream with the zesty spices of the Southwest. This crowd-pleasing dish features tender cheese tortellini swimming in a savory broth infused with cumin, chili powder, and paprika, complemented by vibrant bites of fire-roasted tomatoes, sweet corn, and black beans. Fresh cilantro and a squeeze of lime juice add a refreshing twist, while garnishes like shredded cheddar and crunchy tortilla strips elevate its delicious Tex-Mex flair. With just 15 minutes of prep and 25 minutes of cooking, this one-pot recipe is perfect for busy nights, offering a satisfying and soul-warming meal for the whole family.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 6 cups chicken broth
- 1 14-ounce can fire-roasted diced tomatoes
- 1 cup frozen corn kernels
- 1 cup heavy cream
- 1 pound cheese tortellini, fresh or frozen
- 1 15-ounce can black beans, rinsed and drained
- 1 quarter-cup cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded cheddar cheese (for garnish)
- 1 cup tortilla strips (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic, diced red and green bell peppers, and cook for 2 more minutes.
Add the ground cumin, chili powder, and paprika, stirring to coat the vegetables in the spices.
Pour in the chicken broth and fire-roasted diced tomatoes, and bring the mixture to a boil.
Reduce the heat to low and stir in the frozen corn kernels and heavy cream.
Add the cheese tortellini to the pot and simmer for 7–8 minutes (or according to package instructions) until the tortellini are tender.
Stir in the black beans, chopped cilantro, and lime juice. Season with salt and black pepper to taste.
Serve the chowder hot, garnished with shredded cheddar cheese, tortilla strips, or additional cilantro if desired.
Nutrition Facts
Calories |
3873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.9 g | 259% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 10389 mg | 452% | |
| Total Carbohydrate | 416.4 g | 151% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 52.4 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1550 mg | 119% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 4829 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
