If you’re looking for a dish that brings together comfort, nutrition, and vibrant flavors, this Creamy Protein Packed Soup is destined to become your new favorite. Bursting with tender chicken, cheesy tortellini, and a rich, creamy texture from blended cottage cheese, this soup is a hearty, satisfying meal that feels like a warm hug in a bowl. It’s not just delicious but also loaded with protein, making it perfect for any day when you want food that fuels and comforts in equal measure.

Creamy Protein Packed Soup Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this soup plays an essential role, from building layers of flavor to adding the perfect balance of texture and color. They’re simple but come together beautifully to create a dish that’s both nourishing and indulgent.

Avocado oil: Adds a mild, buttery flavor and is great for sautéing without overpowering the other ingredients.
Bell peppers (2 medium, diced): Bring a sweet crunch and vibrant color to brighten up the soup’s base.
Diced onion (1 cup): Provides a savory foundation that deepens all the flavors as it softens.
Minced garlic (1 tablespoon): Infuses the dish with that unmistakable warm aroma and mild bite.
Chili powder (1 tablespoon): Adds smoky heat and complexity that keeps the palate intrigued.
Cumin (1 teaspoon): Offers earthiness that enhances the soup’s Southwestern vibe.
Cayenne (1/4 teaspoon): Gives just a gentle kick to awaken your taste buds.
Salt (2 teaspoons): Balances and ties all the flavors together perfectly.
Frozen corn (12 ounces): Sweet kernels add bursts of juiciness and texture contrast.
Fire-roasted diced tomatoes (1 can, 14.5 ounces): Bring smoky, tangy depth and vibrant color without draining the sauce.
Chicken broth (6 cups): Creates a savory, hydrating base that carries all the flavors beautifully.
Cooked chicken breast (2 cups, diced): Supplies the protein power that makes this Creamy Protein Packed Soup so satisfying.
Cottage cheese (1 1/2 cups, blended): Adds creamy richness while boosting the protein and keeping the soup light.
Refrigerated cheese tortellini (18 ounces): Brings indulgent, cheesy bites and a comforting pasta element.

How to Make Creamy Protein Packed Soup

Step 1: Sauté Peppers and Onions

Start by heating a tablespoon of avocado oil in a Dutch oven over medium-high heat. Toss in the diced bell peppers, diced onions, and minced garlic. Sauté these until the onions become soft and translucent—this step wakes up their natural sweetness and builds the aromatic base of your soup.

Step 2: Add Spices

Sprinkle in the chili powder, cumin, cayenne, and salt over the veggies. Stir them well, allowing the spices to toast slightly for about 2 to 3 minutes. This develops their flavors and infuses the kitchen with irresistible scents that hint at the deliciousness to come.

Step 3: Add Corn and Tomatoes

Next, fold in the frozen corn and the entire can of fire-roasted diced tomatoes without draining the juice. These ingredients add a wonderful texture contrast and enhance the soup’s depth with their natural sweetness and smoky undertones.

Step 4: Add Broth and Chicken

Pour in the chicken broth and add the cooked diced chicken breast. Turn the heat up and bring the mixture to a low boil, letting the flavors meld together as the broth warms through.

Step 5: Cook for 5 Minutes

Allow the soup to simmer gently for five minutes. This brief simmer ensures the corn and chicken absorb some of the spiced broth’s flavor, setting the foundation for the creamy finish.

Step 6: Prepare and Incorporate Cottage Cheese

While the soup simmers, blend the cottage cheese until smooth. Then whisk in about 1/4 to 1/3 cup of hot soup broth to the blended cottage cheese vigorously—this tempers the cheese, preventing lumps. Slowly pour this creamy mixture back into the soup, stirring constantly to create a luscious, silky texture that perfectly blends the ingredients together.

Step 7: Cook Tortellini

Finally, add the refrigerated cheese tortellini to the pot and cook for about five minutes, or until the tortellini are tender and cooked through. This pasta gives the soup that comforting and hearty feeling we all crave, while the cheese inside melts into the broth for maximum creamy goodness.

How to Serve Creamy Protein Packed Soup

Garnishes

To elevate the flavors and add fresh brightness, a squeeze of lime juice over the finished soup is a must. Top with some shredded cheese for extra indulgence and a little chopped fresh cilantro or green onions if you like a herbaceous touch.

Side Dishes

This soup shines on its own, but pairing it with warm crusty bread, garlic naan, or a simple green salad makes for a well-rounded meal. The sides help soak up every drop of the creamy broth and provide complementary textures.

Creative Ways to Present

Serve the Creamy Protein Packed Soup in hollowed-out bread bowls for a fun, rustic look. Or ladle it into individual crocks and top each with a sprinkle of crispy pancetta or toasted pepitas for added crunch and flavor surprises.

Make Ahead and Storage

Storing Leftovers

This soup stores beautifully in an airtight container in the refrigerator for up to 3 days. Because of the creamy cottage cheese, give it a good stir before reheating to restore its smooth consistency.

Freezing

You can freeze the Creamy Protein Packed Soup, but keep in mind the texture of the tortellini may soften after thawing. To best preserve texture, consider freezing the soup base separately from the cooked pasta and combining them when reheating.

Reheating

Reheat gently on the stove over low to medium heat, stirring often to prevent sticking or separation. Adding a splash of broth or water can help loosen the soup if it thickens too much during storage.

FAQs

Can I make this soup vegetarian?

Absolutely! Swap out the chicken broth for vegetable broth and replace the chicken with your favorite plant-based protein like beans or tofu. The creamy texture will still be fantastic thanks to the cottage cheese.

Is cottage cheese really necessary?

It’s the secret ingredient that gives the soup its signature creamy texture while boosting protein content without adding heaviness. You could try cream cheese or Greek yogurt, but cottage cheese blends smoothly and keeps the dish light.

Can I use dried spices instead of fresh?

The recipe actually calls for dried spices, which are great for developing rich, concentrated flavor during sautéing. Use good quality dried chili powder and cumin for the best results.

How spicy is this soup?

The soup has a gentle warmth from the chili powder and cayenne, but nothing overwhelming. You can adjust the cayenne amount up or down depending on your spice preference without losing any of the core flavors.

Can this be made in a slow cooker?

Yes! Sauté the peppers and onions first, then add everything to the slow cooker except the tortellini and cottage cheese. Cook on low for 4-6 hours. Add the tortellini and blended cottage cheese in the last 30 minutes to finish.

Final Thoughts

This Creamy Protein Packed Soup is truly a weekday wonder—simple enough to toss together quickly, yet rich and hearty enough to satisfy any craving. Whether you’re meal-prepping for the week or craving a cozy dinner, it’s a recipe that invites you back to the kitchen again and again. Give it a try and experience the joy of spooning up something so deeply comforting and delicious!

Creamy Protein Packed Soup Recipe

★★★★★

4.8 from 20 reviews

Author: Charlotte
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Halal

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Description

This Creamy Protein Packed Soup is a hearty and flavorful dish perfect for a nutritious meal. Combining sautéed bell peppers, onions, and garlic with a blend of spices, fire-roasted tomatoes, tender chicken breast, and cheesy tortellini, this soup offers a comforting texture enhanced by the creamy cottage cheese base. It’s ideal for those seeking a protein-rich, satisfying soup with a zest of southwestern flavors.

Instructions

Sauté Peppers and Onions: In a Dutch oven, heat the avocado oil over medium-high heat. Add the diced bell peppers, onion, and minced garlic. Sauté until the onions begin to soften and become translucent, releasing their aroma and flavor.
Add Spices: Sprinkle chili powder, cumin, cayenne, and salt over the sautéed vegetables. Stir well to incorporate the spices evenly, then continue cooking for another 2-3 minutes to deepen the flavors.
Add Corn and Tomatoes: Stir in the frozen corn and the entire can of diced fire-roasted tomatoes (with juices). Mix thoroughly to combine all ingredients.
Add Broth and Chicken: Pour in the chicken broth and add the diced cooked chicken breast. Increase heat to bring the soup to a low boil.
Cook 5 Minutes: Let the soup simmer gently for 5 minutes, allowing flavors to meld together and ingredients to heat through.
Add Broth to Cottage Cheese: In a separate bowl, take about 1/4 to 1/3 cup of the hot broth from the soup. Slowly add it to the blended cottage cheese while whisking vigorously to temper and smooth the cheese mixture.
Add Cottage Cheese: Gradually pour the tempered cottage cheese mixture back into the soup. Stir continuously to ensure it is fully incorporated without curdling, resulting in a creamy texture.
Cook Tortellini: Add the refrigerated cheese tortellini to the soup. Allow it to cook for about 5 minutes, or until the tortellini is tender and cooked through.
Serve: Ladle the soup into bowls and garnish with a squeeze of fresh lime juice and some shredded cheese if desired. Serve warm and enjoy a rich, flavorful, and protein-packed meal.

Notes

Blending the cottage cheese before adding it to the soup ensures a smooth and creamy texture without lumps.
You can substitute chicken broth with vegetable broth to make the soup more versatile but it will no longer be classified as halal if using non-halal broth.
Adjust the cayenne pepper to your desired heat level for a milder or spicier soup.
Shredded cheese topping is optional and can be omitted for a lower fat version.
Leftover soup can be refrigerated for up to 3 days and reheated gently to avoid breaking the texture of the cottage cheese.
For a vegetarian version, replace chicken and chicken broth with plant-based alternatives and consider adding extra vegetables.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Sautéing, Simmering
Cuisine: American Southwestern