• 2/3 C chopped onions
• 1/2 C chopped red sweet bell pepper
• 1/3 C chopped fresh green chili pepper (anaheim or poblano)
• 2 Tbls minced garlic
• 1 diced jalapeno pepper
• 1 Tbls butter
• 3 C chicken broth
• 2 C cubed potatoes
• 1 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp ground red pepper
• 2 Tbls all-purpose flour
• 2 Tbls melted butter
• 15oz whole-kernel corn
• 2 C half-and-half or light cream
• 2 C cooked cheese filled tortellini
• corn tortillas, cut in strips and crisp-fried (garnish)

Directions:

1. In a Dutch oven or kettle, cook the chopped onion, the red sweet bell pepper, the green chili pepper, the garlic and the jalapeno pepper in 1 Tbls of butter for about 5 minutes or till the vegetables are tender, but not brown.
2. Stir in the chicken broth, potatoes, cumin, salt, black pepper, and ground red pepper. Bring to a boil; reduce heat and cover. Let simmer for 25 to 30 minutes or till potatoes are tender.
3. In a small bowl, stir together flour and 2 Tbls melted butter; add to soup mixture. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute.
4. Reduce heat and add corn, half-and-half and tortellini; heat through. Serve with tortilla strips on top.