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Southwestern Chicken Tortellini Soup

Southwestern Chicken Tortellini Soup is a bold and comforting one-pot meal that combines tender chicken, cheesy tortellini, sweet corn, carrots, and salsa in a lightly creamy broth. Inspired by Tex-Mex flavors, this easy soup is rich, satisfying, and perfect for busy weeknights, family dinners, or when you want something warm with a little kick.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 6

Ingredients

  • 4 cups chicken broth
  • 1 1/2 cups salsa
  • 1/2 cup carrots peeled and sliced
  • 2 cups cooked chicken chopped
  • 2 cups frozen corn
  • 2 tablespoons dried minced onion flakes
  • 1 19 oz package frozen cheese tortellini
  • 1 5 oz can evaporated milk

Instructions

  • In a Dutch oven, combine chicken broth, salsa, and sliced carrots.
  • Bring to a boil, then reduce heat to medium and simmer for 5 minutes until carrots are tender.
  • Stir in cooked chicken, frozen corn, onion flakes, and frozen cheese tortellini.
  • Cook over medium heat for 10 minutes, stirring occasionally, until tortellini is tender.
  • Stir in evaporated milk and continue cooking for an additional 5 minutes.
  • Taste and adjust seasoning if needed, then serve hot.

Notes

Ingredient Substitutions

  • Use heavy cream or half-and-half instead of evaporated milk for a richer soup.
  • Swap cheese tortellini for chicken tortellini or ravioli.
  • Use mild, medium, or hot salsa depending on heat preference.

Make-Ahead

  • Store leftovers in the refrigerator for up to 4 days.
  • Add extra broth when reheating, as tortellini absorbs liquid.

Serving Variations

  • Garnish with fresh cilantro or green onions.
  • Add shredded cheddar or Monterey Jack cheese on top.
  • Serve with tortilla chips or crusty bread.

Avoid Mistakes

  • Don’t overcook the tortellini or it may become mushy.
  • Stir gently to avoid breaking the pasta.
  • Add dairy at the end to prevent curdling.