Recipes

Equipment Needed

• Large pot or Dutch oven
• Blender
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula

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

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.