2/3 cup chopped onion
1/2 cup chopped red bell pepper
1/3 cup chopped green chile's (canned or fresh)
2 Tbls minced garlic
1 jalapeno pepper, seeded and diced (optional)
1 Tbls margarine
3 cups vegetable or chicken broth
2 cups cubed red potatoes
1 tsp ground cumin
1/2 tsp salt
1/8 tsp pepper
1/8 tsp red pepper flakes
2 cups cheese tortellini
2 Tbls flour
2 Tbls vegetable oil
1 (15 oz) can whole kernel corn, drained
1 pint fat free half and half
Optional toppings: fresh cilantro or crushed tortilla chips
In a large pot, over medium heat, cook the onion, bell pepper, chile's, garlic and jalepeno in margarine until tender but not brown. If using the jalepeno, add a little at a time to adjust the taste.
Stir in broth, potatoes, cumin, salt and peppers. Bring to a boil, then reduce heat and simmer about 20 minutes until potatoes are tender.
Meanwhile, in a large pot, bring some water to a boil and cook the tortellini for 8 to 10 minutes or until al dente. Drain and set aside. In a small bowl, stir together the flour and vegetable oil. Pour into soup. Increase the heat to medium and cook until thickened and bubbly. Stir in corn, half and half, and tortellini and heat through. Serve topped with cilantro and crushed tortilla chips.