In a large pot over medium heat, cook onion, bell pepper, chile pepper, garlic and jalapeno in margarine until tender but not brown, 5 minutes.
Stir in broth, potatoes, cumin, salt, pepper and red pepper.Bring to a boil, then reduce heat and simmer about 20 minutes, until potatoes are just tender.
Meanwhile,bring a large pot of lightly salted water to a boil.Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
In a small bowl, stir together flour and vegetable oil.Pour into soup, increase heat to medium, and cook until thickened and bubbly.Stir in corn, half-and-half and tortellini and heat through.Serve.
Source: Read Full Article