Description
Warm, comforting soup packed with protein, perfect for chilly days.
Ingredients
Scale
- 1 Tablespoon avocado oil
- 2 medium bell peppers, diced (about 2 cups)
- 1 cup diced onion
- 1 Tablespoon minced garlic
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon cayenne
- 2 teaspoons salt
- 12 ounces frozen corn
- 1 (14.5 ounce) can diced fire-roasted tomatoes (not drained)
- 6 cups chicken broth
- 2 cups diced cooked chicken breast
- 1 1/2 cups cottage cheese (blended)
- 18 ounces refrigerated cheese tortellini
Instructions
- In a Dutch oven, heat the avocado oil over medium-high heat.
- Add the diced bell peppers, onion, and minced garlic, sautéing until the onions begin to soften, about 4-5 minutes.
- Sprinkle the chili powder, cumin, cayenne, and salt on the veggies, stirring well and sautéing for another 2-3 minutes until fragrant.
- Toss in the frozen corn and diced fire-roasted tomatoes and give it a good stir.
- Pour in the chicken broth and diced chicken, allowing the soup to reach a low boil.
- Let the soup simmer for about 5 minutes.
- In a separate bowl, whisk 1/4 to 1/3 cup of the hot broth into the blended cottage cheese until smooth.
- Gradually pour the cottage cheese mixture into the soup, stirring constantly to ensure it’s fully incorporated.
- Add the refrigerated tortellini and let it cook for an additional 5 minutes until the tortellini is tender.
- Serve hot with a squeeze of lime juice and shredded cheese on top.
Notes
Add fresh spinach or kale at the end for an extra nutrient boost. For a creamier texture, swap cottage cheese for cream cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg