Description
A comforting Chicken Tortellini Soup packed with protein and bursting with flavor, perfect for chilly days.
Ingredients
Scale
- 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 avocado 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, stir well, and mix everything thoroughly.
- Pour in the broth and chicken, allowing the soup to come to a low boil.
- Let the soup cook for 5 minutes, giving flavors a chance to meld.
- Add 1/4 to 1/3 cup of the hot broth from the soup to the blended cottage cheese and whisk vigorously to combine smoothly.
- Pour the cottage cheese mixture slowly into the soup, stirring constantly until it’s incorporated completely.
- Add the tortellini and allow it to cook for 5 minutes until tender.
- Serve with a squeeze of lime juice and shredded cheese on top.
Notes
For extra creaminess, stir in a splash of heavy cream just before serving. Fresh herbs like cilantro or parsley can enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg