Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can (10 ounces) Rotel diced tomatoes with green chilies
- 2 cups cooked chicken breast, shredded or diced
- 1 cup cottage cheese
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Sauté Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook for about 5 minutes, or until translucent.
- Stir in minced garlic, cumin, and chili powder, and cook for 1 minute until fragrant.
- Add Broth and Tomatoes:
- Pour in chicken broth and Rotel diced tomatoes with green chilies.
- Stir to combine and bring the mixture to a boil. Reduce the heat to a simmer.
- Incorporate Chicken:
- Add shredded or diced chicken to the pot.
- Simmer for 10 minutes to meld the flavors.
- Blend Cottage Cheese:
- While the soup is simmering, blend the cottage cheese in a blender or food processor until smooth.
- Combine and Season:
- Stir the blended cottage cheese into the soup until fully incorporated.
- Taste and season with salt and freshly ground black pepper as needed.
- Serve:
- Ladle the soup into bowls, garnish with fresh cilantro or parsley, and serve hot.
Notes
- To use raw chicken, simmer chicken breasts in the soup for 20–25 minutes, shred, and return to the pot.
- Add vegetables like black beans, corn, or bell peppers for more texture and nutrients.
- For a creamier soup, stir in a splash of coconut milk or heavy cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American, Mexican-Inspired
- Diet: Gluten Free
