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Equipment You’ll Need

• Blender or immersion blender
• Large Dutch oven or heavy bottom pot
• Cutting board and knife
• Wooden spoon or spatula

Ingredients

• 2 tablespoons ghee (or butter)
• 1 large yellow onion (diced)
• 4 teaspoons garlic (minced)
• 56 ounces diced tomatoes (blend first if you prefer a smoother soup)
• 2 cups chicken broth (organic)
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons oregano (dried)
• 1/2 teaspoon thyme (dried)
• 1/4 cup fresh basil (chopped)
• 1 cup cottage cheese (blended until smooth)
• Heavy cream (optional for topping)

Instructions

1. Heat the ghee or butter in a large Dutch oven over medium to medium high heat.
2. Add the diced onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.
3. Add the minced garlic and cook for another 2 to 3 minutes until fragrant.
4. Stir in the diced tomatoes, chicken broth, salt, pepper, oregano, thyme, and fresh basil.
5. Bring the soup to a gentle boil, then reduce heat and simmer for 15 to 20 minutes.
6. Stir in the blended cottage cheese until fully incorporated and creamy.
7. Taste and adjust seasoning if needed.
8. Serve warm, topped with extra basil and a drizzle of heavy cream if desired.

Tips or Variations

• For an ultra smooth texture, blend the entire soup before adding the cottage cheese.
• Swap dried oregano and thyme for Italian seasoning if that is what you have on hand.
• Store leftovers in an airtight container in the fridge for up to four days.
• Reheat gently on the stovetop to maintain the creamy texture.

Serving Suggestions

Serve this soup with grilled cheese, crusty sourdough, or a simple side salad. It also pairs beautifully with a warm piece of garlic toast or a protein packed sandwich.

Fun Facts

Cottage cheese has been making a comeback as a high protein ingredient that blends beautifully into soups and sauces without overpowering flavor.

Dietary Information

This soup is naturally gluten free and high in protein thanks to the cottage cheese. To make it vegetarian, simply swap the chicken broth for vegetable broth. For a lighter option, skip the heavy cream topping.

FAQ Section

Can I freeze this soup?
Yes, but for best texture, freeze before adding the cottage cheese. Stir it in fresh after reheating.

Does it taste like cottage cheese?
Not at all. Once blended and mixed in, it adds creaminess without a noticeable cottage cheese flavor.

Can I use fresh tomatoes instead of canned?
Yes, but you will need to cook them longer and may need extra broth for the right consistency.

How do I make it dairy free?
Use olive oil instead of butter and replace cottage cheese with blended silken tofu.

Time & Yield

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 to 6

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I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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Why You’ll Love This Recipe:

• Nutritious Ingredients: Packed with protein, veggies, and fiber, this dish is healthy, vibrant and satisfying.
• Versatile: You can adjust the spices to your liking and serve with your favorite toppings. The options are truly endless!

Ingredients

• 1 tbsp butter (grass-fed)
• 1 tbsp olive oil (extra virgin)
• 1 yellow onion (diced)
• 1 jalapeño pepper (large, diced with seeds removed)
• 3 tsp garlic (minced)
• 1 tsp EACH: chili powder, ground mustard, garlic powder, cumin, & onion powder
• 1/8 cayenne pepper (optional if you like spice)
• Salt & pepper to taste (about 1 tsp)
• 15 oz. red enchilada sauce (I use Siete as a healthy option)
• 10 oz. diced tomatoes with green chilies (undrained)
• 15 oz. black beans (rinsed & drained)
• 15 oz. canned whole kernel corn (drained)
• 1 tsp hot sauce (optional if you like spice)
• 4 cups organic chicken broth – I use Kettle and Fire. Use the code COOKINGKATIELADY for 20% off at Kettle and Fire!
• 1 lb. cooked & shredded chicken (can also use raw chicken breasts – I used precooked chicken from my Trifecta meal prep plan)
• 4 oz. cream cheese (softened)
• 1 cup cheddar cheese (freshly grated)
• ½ cup Monterey Jack cheese (shredded – can also use more cheddar.)

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Topping Options

One of the best parts about this chicken enchilada soup is the variety of toppings you can choose to enhance the flavor and presentation. Here are some delicious options to consider:

• Tortilla Strips: Crunchy tortilla strips add a satisfying crunch and a traditional touch. You can make your own by baking or frying corn tortillas until crispy.
• Sour Cream: A dollop of sour cream adds a creamy richness that balances the spices perfectly. For a healthier twist, consider using Greek yogurt!
• Avocado: Fresh avocado slices or guacamole provide a buttery texture and a dose of healthy fats.
• Cheese: Sprinkle some shredded cheese (like cheddar or Monterey Jack) for an extra layer of flavor and creaminess.
• Fresh Cilantro: A sprinkle of chopped fresh cilantro brightens up the soup and adds a pop of color.
• Lime Wedges: A squeeze of fresh lime juice can elevate the dish, providing a zesty contrast to the rich flavors.

How To Make It

1. Heat butter and olive oil in a large Dutch oven over medium heat. Add onion, garlic, & jalapeño. Sauté for 3-4 minutes.
2. Add all ingredients except for the cream cheese, shredded cheese, & cooked chicken (if using precooked chicken). If you have raw chicken breasts, you can add them here in this step as well.
3. Bring the soup to a gentle boil and allow to cook for 15-20 minutes. If you used raw chicken breasts, remove once cooked, shred, & return to the soup.
4. Reduce heat to low. Stir in the cooked chicken, softened cream cheese, & shredded cheese until melted. Serve with your favorite toppings and enjoy!

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

This healthy chicken enchilada soup is a nourishing option that doesn’t skimp on taste. Whether you stick to classic toppings or get creative, this soup is sure to warm your heart and fill your belly. Enjoy every comforting spoonful!

The post Healthy Chicken Enchilada Soup appeared first on Cooking Katie Lady.

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Ingredients

• 1 tbsp olive oil
• 1/2 yellow onion, minced
• 2 heaping tsp minced garlic
• 2 cups organic unsweetened ketchup – I like Primal Kitchen
• 2 tbsp organic apple cider vinegar
• 1/2 cup water
• 3 tbsp organic maple syrup
• 1/8 cup of monk fruit (or sweetener of choice)
• 2 tsp dried mustard
• 3/4 tsp smoked paprika
• 1 tsp paprika
• 1 tsp @danosseasoning chipotle seasoning – Code COOKINGKATIE for a discount
• 2 tsp of chili powder
• 2 tsp of Worcestershire sauce
• Salt and Pepper, to taste

Instructions

1. In a large saucepan, heat up a drizzle of olive oil over medium/high heat.
2. Add the minced onion and garlic. Sauté for about 2 minutes.
3. Add the rest of the ingredients for your sauce. Let it bubble up and then reduce the heat to simmer.
4. Allow to simmer for 30 minutes, stirring half way through.
5. Serve with your favorite dish or mix into 2 lbs protein of choice (like shredded chicken).

How To Store Leftovers

You can store your leftovers the refrigerator for up to two weeks, if it even lasts you that long haha!

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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Use the code “KATIE10” for 10% off!

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Purchase Now

Thrive Market

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Purchase Now

Oat Haus Granola Butter

Use the code “COOKINGKATIE” for 10% off!

Purchase Now

Kettle & Fire

Code “COOKINGKATIELADY” for 20% off Kettle & Fire organic bone broths

Purchase Now

Simply Delish Sugar Free Pudding and Jel Mixes

Use the code KATIE10 for 10% off!

Purchase Now

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Royo Bread Low Carb Bread, Bagels, & Buns

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Trifecta

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Dan-O’s Seasoning

Use the code COOKINGKATIELADY for 10% off!

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Reasons to Love This Soup

• Easy: This requires very minimal, simple ingredients and comes together in just 40 minutes.
• Macros/Nutritious: This soup is full of nourishing, wholesome ingredients. You get your veggies, carbs, and protein all in one delicious soup!

Ingredients

• 1 tbsp organic olive oil
• 1 tbsp grass fed butter 
• 1/2 large yellow onion, diced
• 3 organic celery stalks, sliced
• 2 large organic carrots peeled and sliced
• 3 tsp minced garlic
• Salt and freshly ground pepper to taste
• 2 thyme sprigs
• 2 bay leaves
• 8-10 cups Kettle & Fire organic chicken bone broth – Use the code COOKINGKATIELADY for 20% off at Kettle & Fire! The best broth ever for real. Use 10 cups for a brothier soup.
• 10 oz. chickpea cavatapi noodles (can also use the classic egg noodles if you prefer, but I wanted to do a healthier gluten free & high protrin option)
• 20 oz. cooked & shredded chicken breasts
• Lemon slices for garnish

How To Make It

1. Heat the olive oil and butter in a Dutch oven over medium/high heat. Add the onions, celery, carrots, salt & pepper. Cook for 5 minutes. Stir in the garlic.
2. Add in the chicken broth and stir up all the browned bits from the bottom of the pot. Bring to a boil.
3. Add in your uncooked noodles. Add thyme sprigs and bay leaf. Cook until noodles are al dante.
4. Finally, add in the cooked chicken and simmer for 10 minutes. Adjust with salt and pepper to taste. Serve with lemon wedges & enjoy!

How To Store Leftovers

You can store your leftovers in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy them again, just pop them in the microwave for a minute or so!

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

The post Healthy High Protein Chicken Noodle Soup appeared first on Cooking Katie Lady.

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Reasons to Love This Soup

• Easy: It looks like an intricate soup, but it requires very minimal, simple ingredients and comes together in just 40 minutes start to finish.
• Macros/Nutritious: This soup is full of nourishing, wholesome ingredients. You get your veggies, carbs, and protein all in one delicious soup!

Nutritional Benefits

• Chicken: Chicken is low in calories and high in protein! It is a good source of Vitamin B12 and choline, which is essential for brain development and function. It can help with weight management and decrease your chance of heart disease.
• Lemon: Not only does it taste good, but lemon actually has so many health benefits. They are full of vitamin C, which is great for your immune system. One lemon contains about 50mg of vitamin C, which is over half the amount needed in your daily diet. They can help with weight management. The pectin fiber found in lemons expands once you digest it, making you feel fuller for longer. I could go on and on about lemons hehe.
• Orzo: Whole grain orzo is known to improve your metabolism due to its fiber content, relive fatigue due to it’s strong carbohydrate content. Compared to other pastas, orzo is higher in protein as well.

Equipment You’ll Need

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon
• Ladle
• Zester or microplane

Ingredients

• 2 tbsp organic olive oil
• 1 bunch green onions, diced
• 3-4 organic celery stalks, sliced
• 2 large organic carrots peeled and sliced
• 2 tsp minced garlic
• 1 tsp fresh thyme
• 20 oz. cooked & shredded chicken breasts (can use raw too and add in step 3 of the instructions)
• Zest of 2 lemons
• 7-8 cups Kettle & Fire organic chicken broth – Use the code COOKINGKATIELADY for 20% off at Kettle & Fire! The best broth ever for real!
• Salt and freshly ground pepper to taste
• 3/4 cup orzo
• 3 cups organic baby spinach
• Juice of 1 lemon
• 1/4 cup fresh dill
• Rosemary sprigs to taste
• Lemon slices for garnish

How To Make It

1. Heat the olive oil in a large pot or Dutch oven over medium to medium high heat. Add the green onions, celery, and carrots. Cook for 5 to 8 minutes, until the vegetables are softened and fragrant.
2. Stir in the minced garlic, fresh thyme, and lemon zest. Season with salt and freshly ground pepper.
3. Pour in the chicken broth and bring to a boil. Add the orzo and cook for about 10 minutes.
4. If using raw chicken, add it to the pot with the broth. Let it simmer for about 15 minutes or until fully cooked. Remove, shred, and return to the pot.
5. Taste and adjust seasoning as needed. Stir in the cooked chicken, baby spinach, and fresh dill. Simmer over medium low heat until the spinach is wilted.
6. Stir in the fresh lemon juice. Top with lemon slices and rosemary sprigs. Let the soup gently simmer on low for another 5 minutes, then serve warm.

Tips or Variations

• Store in an airtight container in the fridge for up to 4 days.
• Swap spinach for kale if you prefer a heartier green.
• Add extra lemon juice for a brighter flavor.
• If you love a thicker soup, add an extra handful of orzo & some heavy cream.
• This soup thickens as it sits. Add a splash of broth when reheating.

Dietary Information

This soup is dairy free and packed with protein. To make it gluten free, simply substitute the orzo with a gluten free pasta or cooked rice. It’s naturally high in nutrients from the vegetables, greens, and fresh herbs.

Serving Suggestions

Serve with warm crusty bread or a simple arugula salad with olive oil and shaved parmesan.

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

FAQ’s

Can I freeze this soup?
Yes, but for best texture, freeze it without the orzo and add freshly cooked pasta when reheating.

Can I use rotisserie chicken?
Absolutely. It’s a great shortcut and adds even more flavor.

What if I don’t have fresh dill?
You can substitute with dried dill, but use about one third of the amount.

Why add the lemon at the end?
Adding lemon juice at the end keeps the flavor bright and fresh rather than muted from cooking too long.

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The post Lemon Chicken Orzo Soup appeared first on Cooking Katie Lady.

This dish is gluten free and you could easily make it dairy free by using a cheese substitute that fits your dietary needs.

You can make this dish even higher in protein by using a protein chickpea pasta! Find the full nutrition information below in the recipe card.

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Why Cottage Cheese?

Cottage cheese often gets a bad rap as a bland, low-calorie food, but in this recipe, it’s the hero ingredient. Packed with protein, calcium, and low in fat, it provides a silky, creamy texture when blended into the sauce. It’s also a great way to add a boost of nutrients without all the excess fat and calories of traditional cream sauces.

Cottage cheese brings a subtle tang and richness, making it the perfect base for this guilt-free alfredo sauce. Plus, it adds an extra layer of texture that gives the sauce more depth and body.

Ingredients:

• 1 cup plain unsweetened almond milk
• 3/4 cup 1% small curd low-fat cottage cheese
• 1 tbsp cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp garlic powder
• 1/4 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 cup freshly grated Parmesan cheese
• 8 oz. (cooked al dente according to package directions & drained) pasta of choice – I like the Jovial brand of organic fettuccini noodles.
• 10 oz. veggies, such as peas or broccoli, or even spinach!
• 1 lb. grilled, diced chicken breast

Instructions

1. Blend the almond milk, cottage cheese, cornstarch, and spices in a blender or food processor until smooth.
2. Pour the cottage cheese mixture in a large pan or wok (I have a HexClad Hybrid Wok). Add the parmesan cheese.
3. Cook over medium heat until heated through and smooth and the cheese has melted. Stir in any additional seasonings to taste, if desired.
4. Toss in your cooked pasta, veggies, and chicken. Allow the flavors to soak in and heat through for a couple of minutes on low heat. Serve immediately & enjoy! You can top with some fresh parsley for garnish or even some red pepper flakes if you want to add a little heat.

How To Store Leftovers

If you end up having any leftovers, you can store them in an airtight container in the refrigerator for up to 5 days. I have not tried freezing this recipe, but I am sure it would freeze ok as well.

Why This Recipe Works:

1. Lower in Fat: Traditional alfredo is often made with heavy cream and butter, which are high in saturated fats. By using cottage cheese, we significantly reduce the fat content without sacrificing the creamy texture.
2. Higher in Protein: Cottage cheese is packed with protein, and when paired with chicken, this dish becomes a satisfying, muscle-building meal that will keep you full for longer.
3. Tasty & Satisfying: The key to making a healthier version of a classic dish is keeping the flavor profile intact. This cottage cheese-based sauce delivers on both richness and flavor, so you won’t feel like you’re missing out on anything.
4. Customizable: You can easily make this recipe your own by adding your favorite veggies like spinach, broccoli, or mushrooms. Swap out the chicken for shrimp, or even make it a vegetarian dish with some tofu or chickpeas.

What Type Of Cottage Cheese Is The Healthiest?

For a healthier choice, opt for low-fat or non-fat cottage cheese with low sodium or no salt added. These varieties offer a good source of protein while minimizing saturated fat and sodium content. I like the brand good Culture.

What Can I Use Instead of Parmesan Cheese In My Alfredo Sauce?

For a great Alfredo sauce substitute for parmesan, try using Pecorino Romano or Grana Padano, both hard, salty cheeses that offer a similar flavor profile.

Want Something Lower In Carbs?

Try this recipe with zucchini noodles or something like palmini!

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

This creamy cottage cheese alfredo recipe combines the comforting textures of chicken, fettuccine, and a creamy sauce, but swaps out heavy cream and loads of butter for nutrient-dense cottage cheese. The result? A healthier take on an indulgent favorite, with fewer calories, more protein, and a deliciously creamy sauce that tastes just as good as the original. This sure to become a new favorite pasta dish in your weekly meal rotation.

Have you tried making healthy fettuccine alfredo? Let me know your thoughts below!

The post Cottage Cheese Chicken Fettuccine Alfredo appeared first on Cooking Katie Lady.