Ingredients

• 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

Directions

1. 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.

2. 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.

3. 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.

4. 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.