Easy Mexican Tortellini Soup

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Happy Valentine’s Day!  In the car last night, Jake, Lily, and I were making up songs to sing to each other and Jake made up a song about how he loves Lily.  She was upset because it didn’t include me, so he made up a song about how he loves Lily, Buster, and me.  His bases were now covered, right?  No.  Lily argued, “But Daddy, it’s very important that you love yourself, too.”  She’s hard to please, but makes a good point.  I’m going to remind her of that sound advice when she’s an angsty 13-year-old.  I’m not sure what we will do to celebrate Lily’s day of love other than the small treats and books that I bought for her.  Maybe go out to a fancypants dinner at Chipotle.  Yum.  We all love anything Mexican, and Chipotle is probably the only restaurant in town that won’t have a wait list.

Speaking of Mexican (yes, I know that tortellini isn’t Mexican but I decided to try something new) I threw this soup together one day while I was home and ate it for days afterward (which is saying a lot because I generally don’t do leftovers).  Jake said that it was spicy, but I thought that the seasonings were perfect for this cold, snowy winter.  If you find it to be too spicy, add water or broth.  Or, if you know you are really sensitive, add half of the packet of taco seasoning and then add more to taste at the end.  The pasta and corn both absorb spice, so wait until the soup is pretty much complete to make a final decision.  Also, the cool and creamy avocado and the crunchy tortilla chips break up the flavor, so don’t go too light on the spices!

Have a snuggle-filled holiday, all!

Easy Mexican Tortellini Soup

2 Tbsp olive oil
1 onion, diced
1 can (14.5 oz) diced tomatoes with chiles
1 packet taco seasoning
1.5 cups frozen (or fresh) corn
6 cups vegetable broth
1 family-sized package of cheese tortellini
hot sauce, to taste
avocados and tortilla chips for topping

Over medium heat, pour the olive oil into a dutch oven or large stock pot.  Once heated, add the onions and cook for about 7 minutes, until they are soft and translucent.  Add in the tomatoes with chiles, taco seasoning, corn, and vegetable broth.  Bring to a simmer and add the tortellini.  Cook until tender; this will change depending on whether the tortellini is fresh, frozen, or dried.  The fresher the pasta, the less time you’ll need.  Serve hot with cubed avocado and tortilla chips.

Source: L+K Original

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