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.

Ingredients

Scale

Vegetables & Aromatics

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

Spices

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

Other Ingredients

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

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

Nutrition

Serving Size: 1 bowl (approximately 1.5 cups)
Calories: 320 kcal
Sugar: 6 g
Sodium: 850 mg
Fat: 10 g
Saturated Fat: 4 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 65 mg

Keywords: protein packed soup, creamy soup, chicken tortellini soup, cottage cheese soup, southwestern soup, healthy soup recipe