Tortellini Chowder

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2/3  cup chopped onion
1/2  cup chopped red sweet pepper
1/3  cup chopped fresh green chili pepper (such as anaheim or poblano)
2  tablespoons minced garlic
1  fresh jalapeno pepper (seeded, if you like), chopped (about 1 tablespoon)
1  tablespoon butter or margarine
3  cups chicken broth
2   cups cubed peeled potatoes
1  teaspoon ground cumin
1/4  teaspoon salt
1/4  teaspoon ground black pepper
1/8  teaspoon cayenne pepper
2  tablespoons all-purpose flour
2  tablespoons butter or margarine, melted
1  15-1/4-ounce can whole-kernel corn, drained
2  cups half-and-half or light cream
   Corn tortillas, cut into strips and crisp-fried, or tortilla chips, broken
2  cups refrigerated or frozen cheese-filled tortellini, cooked and drained

In a Dutch oven or kettle, cook the chopped onion, the red sweet pepper, the green chili pepper, the garlic, and the jalapeno pepper in the 1 tablespoon butter or margarine for about 5 minutes or until the vegetables are tender, but not brown.  

Carefully stir in broth, potatoes, cumin, salt, black pepper, and ground red pepper. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until potatoes are just tender.  

In a small bowl or custard cup, stir together flour and 2 tablespoons melted butter; add to soup mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute.  

Reduce heat and add corn, half-and-half, and tortellini. Heat through. Ladle into warm soup bowls and top with fried tortilla strips or broken chips. Makes 6 to 8 servings.
Source:Better Homes & Gardens

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