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Easy Mexican Tortellini Soup
Food & Drink
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.