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Creamy Southwest Chicken Tortellini Soup with Cottage Cheese Recipe

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3.8 from 8 reviews

This Creamy Protein Soup is a flavorful Southwest-inspired chicken tortellini soup, packed with 39 grams of protein per serving. It features a rich, creamy texture achieved by blending cottage cheese into the broth, delivering a comforting and hearty meal that’s perfect for a quick weeknight dinner or a cozy appetizer.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Aromatics

  • 1 Tablespoon avocado oil
  • 2 medium bell peppers, diced (about 2 cups)
  • 1 cup diced onion
  • 1 Tablespoon minced garlic

Spices & Seasonings

  • 1 Tablespoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons salt

Main Ingredients

  • 12 ounces frozen corn
  • 1 (14.5-ounce) can diced fire-roasted tomatoes, with juices
  • 6 cups chicken broth
  • 2 cups diced cooked chicken breast
  • 1 1/2 cups cottage cheese, blended until smooth
  • 18 ounces refrigerated cheese tortellini

Instructions

  1. Sauté Vegetables: In a Dutch oven, heat the tablespoon of avocado oil over medium-high heat. Add the diced bell peppers, onion, and minced garlic. Cook, stirring occasionally, until the onions soften and the vegetables become fragrant, about 3-5 minutes.
  2. Add Spices: Sprinkle the chili powder, cumin, cayenne pepper, and salt over the sautéed vegetables. Stir well to evenly coat and cook the spices for another 2-3 minutes to deepen their flavors.
  3. Add Corn and Tomatoes: Pour in the frozen corn and the can of diced fire-roasted tomatoes with their juices. Stir to combine all ingredients thoroughly.
  4. Add Broth and Chicken: Pour in the 6 cups of chicken broth and add the diced cooked chicken breast. Stir gently, then bring the soup to a low boil over medium heat.
  5. Simmer Soup: Let the soup cook at a gentle boil for 5 minutes, allowing the flavors to meld together.
  6. Prepare Cottage Cheese Mixture: Ladle 1/4 to 1/3 cup of the hot soup broth into the blended cottage cheese. Whisk vigorously until smooth and creamy.
  7. Incorporate Cottage Cheese: Slowly pour the cottage cheese mixture back into the soup, stirring constantly to ensure it fully incorporates and creates a creamy texture.
  8. Cook Tortellini: Add the refrigerated cheese tortellini to the soup. Allow it to cook for about 5 minutes, or until the tortellini are tender and cooked through.
  9. Serve: Ladle the soup into bowls and serve immediately. Optionally, garnish with a squeeze of lime juice and shredded cheese for added flavor.

Notes

  • For extra creaminess, make sure the cottage cheese is blended very smooth before adding it to the soup.
  • If dairy is a concern, opt for lactose-free cottage cheese or substitute with a creamy plant-based alternative.
  • Adjust the cayenne pepper to your desired spice level or omit for a milder soup.
  • Leftovers keep well refrigerated for up to 3 days; reheat gently on the stovetop.
  • To make this soup vegetarian, substitute the chicken broth with vegetable broth and omit the chicken, adding extra vegetables or plant-based protein if desired.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American, Southwest

Find it online: https://dishiary.com/creamy-southwest-chicken-tortellini-soup-with-cottage-cheese-recipe/