In a large pot, add olive oil over low to medium heat. Allow the olive oil to heat for about a minute, then add minced garlic. Cook until the garlic becomes golden brown and aromatic.

Next, add diced onions, chopped celery, and diced carrots. Cook for several minutes until the vegetables have softened.

Pour chicken broth into the pot, turn the heat to high, and allow the soup to come to a boil. Add corn kernels, diced tomato, ground cumin, green chili, chili powder, and salt. Cook all the ingredients together for about 15 minutes until they become tender.

Once the soup is ready to be served, add tortellini. I used fresh spinach tortellini so it takes only a few minutes to cook. You can either cook them in the same pot or in a separate pot and then transfer them over.

Lastly, add shredded rotisserie chicken, and stir to incorporate the chicken. I like to add the cooked chicken at the very end so that it doesn’t overcook. And using leftover rotisserie chicken makes my life so much easier.

Serve the chicken tortellini soup warm.