Creamy Chicken, White Bean & Green Chili Soup

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, adds deeper flavor)
• 2 (4-oz) cans mild green chilis
• 1 (15-oz) can white beans, rinsed and drained
• 2–3 cups cooked chicken, shredded or chopped
• 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

Equipment Needed

Directions

1. Blend the creamy base:
   
   In a blender, combine the cottage cheese and chicken bone broth (or stock) and blend until smooth and creamy; set aside.
2. Sauté the aromatics:
   
   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.
3. Add the spices:
   
   Stir in cumin, smoked paprika, oregano, coriander, and liquid smoke (if using) and cook for 30 seconds until fragrant.
4. Build the soup:
   
   Add the green chilis, white beans, and chicken, stirring well to coat everything in the seasonings
5. Combine and simmer:
   
   Pour in the blended cottage cheese mixture, bring to a gentle simmer for 10–15 minutes, stirring occasionally, then add apple cider vinegar, salt, and pepper to taste.
6. Finish:
   
   Remove from heat and stir in lime juice and cilantro; taste and adjust seasoning.
7. Serve:
   
   Spoon into bowls and top with jalapeños, avocado, cilantro, or crushed tortilla chips.

Nutritional Facts

Calories

268

Fat

10g

(Saturated Fat)

2.7g

Carbohydrates

17g

Cholesterol

68mg

Fiber

4g

Sugar

3g

Protein

27g

Sodium

886mg