CHEESY TORTELLINI SOUP
1 Package Frozen Tortellini
1 Large Chicken Breast Cooked and Diced (I used one I had leftover)
6 Cups Chicken Broth.
1 1/2 Cups Heavy Cream.
2 Blocks Cream Cheese.
1 Stick Butter.
1 Can Rotel (I used Hot)
6-7 Handfuls Frozen Corn ( I would have use Spinach or Kale but I did not have any)
Add Chicken Broth, Cream Cheese and Rotel to the pot and bring to a boil
Boil, stirring constantly for 5 minutes then reduce heat and whisk until cheese and broth are fully incorporated.
Simmer for 5 minutes then add Heavy Cream & Butter. Bring back to a boil. Add Frozen Tortellini, Frozen Corn, Cooked Chicken and a handful of Parsley. Cook on Medium until Tortellini is cooked to desired tenderness (About 7-8 minutes)
Watch Closely so the cream mixture does not scorch. Add parsley as garnish. Enjoy.
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