Photo: Monika Grabkowska
Estimated Nutrition (whole recipe, rough)
892
Calories
67g
Protein
23g
Fat
110g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Orange | 1 medium (131g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 (10.5 ounce) cans condensed chicken broth
- 1 1/2 cups salsa
- 1/2 teaspoon grated orange peel
- 2 (9 ounce) packages tortellini pasta
- 1 bunch broccoli, chopped small
- 1 red bell pepper, chopped
- 1 can whole corn, drained
- 1 (5 ounce) can evaporated milk
- Dash of salt
- 1/4 cup cilantro, chopped
- 1/2 cup grated Parmesan cheese (optional)
Directions
1
Lightly steam broccoli, pepper and corn.
2
In large pot bring broth, salsa, orange peel to a boil; simmer for 3 minutes. Stir in tortellini and vegetables. Cook over medium heat for 6 to 8 minutes until tender. Stir in milk and salt; cook for 1 to 2 minutes. DO NOT BOIL or milk will curdle.
3
Top each serving with Parmesan cheese and cilantro.
4
Category:Southwestern Recipes
5
Category:Southwestern Soups
Recipe sourced from
fandom