1/2 cup fresh cilantro (leaves and thin stems), chopped
1/2 tsp fresh ground black pepper
2 oz queso fresco cheese
To a large saucepan, add tomatoes and broth; cover and bring to a boil. Add tortellini and return to a boil. Reduce heat to medium-high, cover and cook for 5 minutes, stirring occasionally. (TIMESAVING TIP: Chop cilantro and slice chicken while tortellini simmers.) To saucepan, add chicken and return to a boil. Cover and simmer until chicken is cooked through, about 3 minutes, stirring occasionally.
Add corn and stir until heated through, about 30 seconds. Remove from heat and stir in lime juice, cilantro and pepper. Divide among serving bowls and crumble cheese evenly over top.
Cooking with chiles is a skill that Mexican cooks have honed into an art form over centuries. This bowl with soul contains beans and corn, two staples of south-of-the-border recipes, but also keeps things light and fresh with cubed avocado and thinly sliced radishes.