Southwest Tortellini Chowder

3 10 1/2-ouncecans of condensed chicken broth
1 1/2 cups of Old EI Paso Mild Thick 'n Chunky Salsa or Picante
1/2 teaspoon of grated orange peel
2 9-ounce packages of refrigerated meat-filled or cheese-filled tortellini
1 1-pound package of Green Giant American Mixtures frozen corn, broccoli and red peppers
1 5-ounce can of evaporated milk
dash of salt
1/4 cup of chopped fresh cilantro

In a Dutch oven or large saucepan, combine broth, salsa, and orange peel. Bring to a boil. Reduce heat to low; simmer 3 minutes.

Stir in tortellini and vegetables; cook over medium heat for 6 to 8, minutes or until tender. Stir in milk and salt; cook 1 to 2 minutes or just until thoroughly heated, stirring occasionally. DO NOT BOIL. Top each serving of chowder with cilantro. Makes 6 (1 1/2-cup) servings.

TIP: One I6-oz. pkg. frozen tortellini can be substituted for refrigerated tortellini. Add frozen tortellini to simmered broth mixture: cook 4 minutes. Add vegetables; cook an additional 6 to 8 minutes or until tortellini and vegetables are tender.