This high-protein chicken tortilla soup swaps heavy cream for cottage cheese to deliver a creamy, hearty bowl packed with chicken, black beans, navy beans, and corn. It's lower in calories than traditional versions, making it ideal for meal prep and PCOS-friendly eating.
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In a large Dutch oven or pot, add the chicken breasts and season with the salt, pepper, and garlic blend, chili powder, and cumin.
Pour in the chicken bone broth to cover the chicken. Bring to a simmer, then cover and cook.
When the chicken is about halfway cooked, add the chopped onion to the pot. Cover again and continue to cook until the chicken is tender and cooked through.
Once cooked, remove the chicken breasts from the pot and set aside to shred or chop.
To the liquid remaining in the pot, add the undrained black beans, navy beans, and the chopped green chiles. Stir to combine.
Stir in the cottage cheese. Continue stirring over the heat until the curds have melted and the soup base is creamy.
Shred or chop the cooked chicken into large, bite-sized pieces.
Add the frozen corn and the shredded chicken back into the soup. Stir everything together until well combined and heated through.
Serve hot, garnished with crushed tortilla chips, a dollop of sour cream, and a drizzle of hot sauce, if desired.
Store in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat; add extra broth if the soup thickens.
Large Dutch oven or heavy-bottomed pot (at least 6-quart capacity)
Greek yogurt can work as a substitute, though cottage cheese creates a more authentic creaminess. Add it at the end off heat to prevent curdling, and stir gently until incorporated.
Store in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. The soup may thicken slightly; add broth or water to reach desired consistency.
Yes. Add seasoned chicken and broth to the slow cooker on low for 6-8 hours, then shred the chicken and add remaining ingredients (except cottage cheese). Stir in cottage cheese in the last 30 minutes and heat through gently.
Use baked or fried tortilla strips or chips for a crispy texture. Avoid heavily salted varieties since the soup already contains seasoning.
Stir it in slowly over medium heat, not high heat. Once incorporated and the curds begin to melt into the broth, the texture will become creamy. Keep stirring until fully integrated.
