Ingredients
Equipment
Method
Brown the meat
- In a large pot, brown the lean ground turkey in a single layer, then drain any excess fat.
- Keep the heat at medium-high until no pink remains and the meat looks lightly browned, about 6-8 minutes.
Build the soup
- Add the shredded chicken, both beans, Rotel tomatoes, diced tomatoes, chicken broth, taco seasoning, cumin, and chili powder to the pot.
- Bring the mixture to a boil, then keep it bubbling while you scrape up any browned bits from the bottom.
Simmer
- Simmer for 15-18 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
Blend and swirl in dairy
- Blend the cottage cheese until completely smooth, scraping down as needed.
- Stir the smooth cottage cheese into the soup with the Greek yogurt until the broth turns creamy and uniform.
Finish without boiling
- Simmer on low for 5 minutes, but do not boil after adding the dairy.
- Season with salt and pepper to taste, then turn off the heat.
Serve
- Ladle the soup into bowls and top with shredded cheddar, avocado, jalapeños, and cilantro.
- Serve immediately while the cheddar softens and the creamy texture stays velvety.
Notes
Pro tip: blend the cottage cheese until fully smooth so the soup stays silky rather than grainy. Store in the refrigerator up to 3-4 days; freeze up to 2 months, but note dairy-based soups can thicken—reheat gently and stir. For a dietary swap, use plain lactose-free Greek yogurt (and lactose-free cottage cheese if available) to reduce lactose while keeping the same creamy swirl.