In Dutch oven or 4-quart saucepan, heat broth, salsa and orange peel to boiling. Reduce heat to low; simmer 3 minutes.
Stir in tortellini and vegetables; cook over medium heat 6 to 8 minutes or until tortellini and vegetables are tender.
Stir in milk and salt; cook 1 to 2 minutes or just until hot, stirring occasionally. DO NOT BOIL. Top each serving of chowder with cilantro. Serve immediately.