Creamy Chicken, White Bean & Green Chili Soup
Equipment
- Large pot or Dutch oven
- Blender
- Knife and cutting board
- Wooden spoon or spatula
Ingredients
- 2 cups 2% cottage cheese
- 2 cups chicken bone broth or chicken stock
- 1 –2 Tbsp olive oil
- 1 medium onion finely diced
- 4 cloves garlic minced
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground coriander
- ½ tsp liquid smoke optional, for added depth
- 2 4-oz cans mild green chilis
- 1 15-oz can white beans (cannellini or Great Northern), rinsed and drained
- 2 –3 cups cooked chicken shredded or chopped
- Rotisserie poached breasts, or leftover grilled thighs all work great
- 1 tsp apple cider vinegar
- 1 –2 tsp salt to taste
- Freshly ground black pepper
- Juice of 1–2 limes
- 1 cup roughly chopped cilantro
Optional toppings
- jalapeño slices
- diced avocado
- extra cilantro
- crushed tortilla chips
Instructions
- Blend the creamy base: In a blender, combine the cottage cheese and chicken bone broth (or stock). Blend until smooth and creamy. Set aside.
- Sauté the base: Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Add the spices: Stir in cumin, smoked paprika, oregano, coriander, and (if using) liquid smoke. Cook for 30 seconds until fragrant.
- Build the soup: Add the green chilis, white beans, and chicken. Stir well to coat everything in the spices.
- Combine and simmer: Pour in the blended cottage cheese mixture. Bring to a gentle simmer over medium heat for 10–15 minutes, stirring occasionally. Add apple cider vinegar, salt, and pepper to taste.
- Finish: Remove from heat and stir in lime juice and cilantro. Taste and adjust seasoning as needed.
- Serve: Ladle into bowls and top with jalapeño slices, avocado, cilantro, and crushed tortilla chips.
Nutrition
Protein: 33gFiber: 6g
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