High-Protein Tex Mex Soup Recipe
Prep Time:
20 minutes
Cook Time:
30 minutes
Servings:
6 Servings
Ingredients
  • ½ cup cottage cheese
  • ¼ cup sour cream
  • 1 teaspoon lime juice
  • 3 tablespoons olive oil
  • 8 ounces ground chorizo sausage
  • 2 boneless skinless chicken breasts
  • 1 teaspoon ground cumin, divided
  • 1 teaspoon chili powder, divided
  • 1 teaspoon salt, divided
  • 4 garlic cloves, peeled and minced
  • 1 cup diced yellow onion
  • ½ cup diced red bell pepper
  • ½ cup diced green bell pepper
  • 3 cups chicken bone broth
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • ¼ cup tomato paste
  • 1 cup corn kernels
  • 1 (15-ounce) can black beans, drained and rinsed
  • Shredded cheddar cheese
  • Fresh cilantro leaves
  • Crushed tortilla chips
  • Sliced jalapeños
  • Lime wedges
Directions
  1. To make the crema, place the cottage cheese, sour cream, and lime juice in a medium bowl.
  2. Stir to combine and refrigerate until ready to serve.
  3. To make the soup, heat the olive oil in a large pot over medium-high heat.
  4. Once hot, add the ground chorizo, and cook until brown.
  5. Once cooked, use a slotted spoon to remove the chorizo from the pot. Set it aside.
  6. Season the chicken breasts with half of the cumin, chili powder, and salt.
  7. Add the seasoned chicken breasts to the pot and sear on both sides until golden brown, about 2 minutes per side.
  8. Remove the seared chicken breasts from the pot and set them aside.
  9. Add the garlic, onion, and bell peppers to the pot and stir to combine.
  10. Season the veggies with the remaining cumin, chili powder, and salt. Saute for 3 minutes or until the veggies are tender-crisp.
  11. Add the bone broth, tomatoes, and tomato paste to the pot and stir to combine. Bring to a simmer.
  12. Once simmering, return the seared chicken to the pot and reduce the heat to medium-low.
  13. Cook for 12 to 15 minutes, flipping the chicken halfway through, or until the chicken is cooked through, and then remove the chicken from the pot and set aside to rest for 5 minutes.
  14. Add the corn, black beans, and cooked chorizo to the pot. Stir to combine.
  15. Once the chicken has rested, dice it into bite-sized pieces and return it to the pot.
  16. Stir to combine and continue to cook until the chicken has reheated.
  17. Divide the soup between bowls and dollop with the cottage cheese crema. Garnish your soup bowls with an assortment of your favorite toppings and serve.