Description

Craving a comforting bowl of soup that’s both delicious and nutritious? Creamy Protein-Packed Soup combines the bold flavors of fire-roasted tomatoes, tender cheese tortellini, and savory chicken with the creamy, protein-rich addition of blended cottage cheese

Ingredients

Scale

Creamy Protein-Packed Soup uses simple ingredients to create a flavorful, wholesome dish. Here’s what you’ll need for 6-8 servings:

1 tablespoon avocado oil: For sautéing veggies.
2 medium bell peppers (diced, about 2 cups): Adds color and mild sweetness.
1 cup diced onion: Provides aromatic depth.
1 tablespoon minced garlic: Enhances savory flavor.
1 tablespoon chili powder: Brings bold, smoky warmth.
1 teaspoon cumin: Adds earthy, spicy notes.
¼ teaspoon cayenne: Provides a mild kick (adjust to taste).
2 teaspoons salt: Enhances overall flavors.
12 ounces frozen corn: Adds sweetness and texture.
1 (14.5-ounce) can diced fire-roasted tomatoes (not drained): Delivers smoky, tangy flavor.
6 cups chicken broth: Forms the soup’s base (use low-sodium if preferred).
2 cups diced cooked chicken breast: Adds protein and heartiness.
1 ½ cups cottage cheese (blended): Creates a creamy, protein-packed texture.
18 ounces refrigerated cheese tortellini: Adds cheesy, hearty bites.

Optional Garnishes:

Lime juice: For a fresh, tangy finish.
Shredded cheese: For extra richness (e.g., cheddar, mozzarella, or Parmesan).

Why These Ingredients Matter

Cottage Cheese: Blended for a creamy texture and high protein without heavy cream.
Fire-Roasted Tomatoes: Add smoky depth to the broth.
Tortellini and Chicken: Provide heartiness and additional protein.
Spices: Chili powder, cumin, and cayenne create a bold, warming flavor profile.

Substitutions and Variations

Cottage Cheese: Substitute with Greek yogurt, ricotta, or a plant-based cream cheese for a vegan option.
Chicken Broth: Use vegetable broth for a vegetarian version or low-sodium for less salt.
Chicken: Swap with shredded turkey, rotisserie chicken, or omit for a vegetarian option (add beans like black or white beans for protein).
Tortellini: Use frozen or dried tortellini, or swap with ravioli or small pasta like ditalini.
Vegan Option: Use plant-based tortellini, vegetable broth, vegan cottage cheese or cream cheese, and omit chicken or use plant-based protein.
Gluten-Free: Use gluten-free tortellini and ensure spices and broth are gluten-free.
Spicy Boost: Increase cayenne to ½ teaspoon or add diced jalapeños with the bell peppers.
Veggie Boost: Add 1 cup chopped spinach, kale, or zucchini with the corn.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 tablespoon avocado oil, 2 medium bell peppers (diced), 1 cup diced onion, 1 tablespoon minced garlic, 1 tablespoon chili powder, 1 teaspoon cumin, ¼ teaspoon cayenne, 2 teaspoons salt, 12 ounces frozen corn, 1 (14.5-ounce) can diced fire-roasted tomatoes, 6 cups chicken broth, 2 cups diced cooked chicken breast, 1 ½ cups cottage cheese (blended), and 18 ounces refrigerated cheese tortellini.
Dice bell peppers and onion; mince garlic if not pre-minced.
Blend cottage cheese until smooth and set aside.

Tip: Use low-fat or full-fat cottage cheese; blend until creamy to avoid curds in the soup.

Step 2: Sauté Vegetables

In a Dutch oven or large pot, heat 1 tablespoon avocado oil over medium-high heat.
Add 2 cups diced bell peppers, 1 cup diced onion, and 1 tablespoon minced garlic.
Sauté for 5-7 minutes, stirring occasionally, until the onions begin to soften.

Tip: Stir frequently to prevent burning; cook until veggies are tender but not mushy.

Step 3: Add Spices

Sprinkle 1 tablespoon chili powder, 1 teaspoon cumin, ¼ teaspoon cayenne, and 2 teaspoons salt over the sautéed vegetables.
Stir well and sauté for an additional 2-3 minutes to toast the spices and enhance flavor.

Tip: Toasting spices intensifies their flavor; adjust cayenne for less or more heat.

Step 4: Add Corn and Tomatoes

Add 12 ounces frozen corn and 1 (14.5-ounce) can diced fire-roasted tomatoes (with liquid) to the pot.
Stir well to combine and cook for 1-2 minutes to warm through.

Tip: Frozen corn adds convenience and sweetness; no need to thaw before adding.

Step 5: Add Broth and Chicken

Pour in 6 cups chicken broth and add 2 cups diced cooked chicken breast.
Stir to combine and bring the soup to a low boil over medium-high heat.

Tip: Use pre-cooked or rotisserie chicken for convenience; ensure broth is fully incorporated.

Step 6: Incorporate Cottage Cheese

Scoop ¼–⅓ cup of the hot broth from the soup into the blended 1 ½ cups cottage cheese.
Whisk vigorously to temper the cottage cheese and prevent curdling.
Slowly pour the cottage cheese mixture into the soup, stirring constantly to incorporate fully.
Cook for 5 minutes at a low simmer, stirring occasionally, to blend flavors.

Tip: Tempering prevents curdling; stir continuously while adding cottage cheese for a smooth texture.

Step 7: Add Tortellini

Add 18 ounces refrigerated cheese tortellini to the soup.
Cook for 5 minutes, or until tortellini is tender and cooked through, stirring occasionally.

Tip: Check tortellini package for exact cooking time; avoid overcooking to maintain texture.

Step 8: Serve

Ladle soup into bowls (about 1 ½–2 cups per serving).
Garnish with a squeeze of fresh lime juice and a sprinkle of shredded cheese (e.g., cheddar or Parmesan).
Serve hot for the best flavor and texture.

Tip: Add garnishes just before serving for a fresh, vibrant finish.