Creamy Protein Packed Soup
This Creamy Protein Soup comes together in just 30 minutes and has 39 grams of protein in each hearty serving! This dreamy Southwest-flavored chicken tortellini soup is not only rich and comforting, but it’s also secretly boosted with cottage cheese for that extra creaminess (and a little protein magic!). Whether you're looking for a quick weeknight meal or something to cozy up with on a chilly evening, this soup has you covered.
Servings 6 Servings
Calories 497kcal
Equipment
Ingredients
- 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 oil, add the peppers, onions, and garlic, and sauté until the onions begin to soften on medium-high heat.
- Sprinkle the spices on the veggies, stir well, and sauté for another 2-3 minutes.
- Add the frozen corn and fire-roasted tomatoes and stir well.
- Add the broth and chicken and allow the soup to come to a low boil.
- Allow the soup to cook for 5 minutes,
- Add 1/4 - 1/3 cup of the hot broth of the soup to the blended cottage and whisk vigorously.
- Pour the cottage cheese slowly into the soup.
- Continue stirring constantly so the cottage cheese is incorporated completely into the soup.
- Add the tortellini and allow it to cook for 5 minutes.
- Serve with a squeeze of lime juice and shredded cheese.
Video
Notes
Storing:
- Refrigerator - Transfer the cooled soup to an airtight container and store it in the fridge for 3-4 days.
- Freezer - You can freeze the soup base of everything except the tortellini in an airtight container for up to 3 months. Just add the tortellini to the hot reheated soup for 5 minutes before serving.
- Reheating - Warm the leftover soup on the stovetop on medium-low stirring occasionally. To reheat in the microwave, heat the soup in 30-second intervals, stirring in between to prevent overheating the cooked tortellini.
- Blend the cottage cheese until very smooth.
- Allow the cottage cheese to come to room temp before adding.
- Temper the cottage cheese.
- Stir constantly until the cottage cheese is completely melted into the broth.
Nutrition
Serving: 2.5cups | Calories: 497kcal | Carbohydrates: 59g | Protein: 39g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 74mg | Sodium: 2365mg | Potassium: 569mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1713IU | Vitamin C: 58mg | Calcium: 195mg | Iron: 4mg