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Ingredients
2 Tablespoons extra virgin olive oil
1 Cup white onion, chopped
1 Tablespoon fresh garlic, minced
1 Pound lean ground beef
1/2 Teaspoon kosher salt
1/4 Teaspoon freshly ground black pepper
32 Ounces chicken broth
1 Packet taco seasoning
2 (10 oz) Cans diced tomatoes with chilies, mild
2 Cups fresh or frozen corn
1 Pound cheese filled tortellini
1 Cup fresh cilantro, chopped
Instructions
Heat oil in large Dutch oven over medium heat. When hot, add onion and garlic, cooking until softened.
Stir in beef, sold and pepper cooking until browned. Add broth, taco seasoning, tomatoes and corn. Increase heat to medium high and stir in uncooked tortellini; cook for 8 to 10 minutes or until pasta is al dente. Immediately remove soup from heat when pasta is cooked. Stir in fresh cilantro and serve.