Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 12 ounces (340 g) Yukon Gold potatoes, cut into 1/2-inch cubes
- 1 teaspoon salt-free Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon fine salt, plus more to taste
- 5 cups unsalted chicken broth, divided
- 1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained
- 1 cup (226 g) 2% cottage cheese
- 20 ounces (567 g) cooked shredded chicken breast, about 4 cups
- 1/2 cup (56 g) shredded sharp cheddar cheese
- 1/2 cup (120 g) plain nonfat Greek yogurt
- 2 scallions, thinly sliced
Instructions
- Add the cannellini beans, cottage cheese, and 1 cup of the chicken broth to a blender. Blend until completely smooth and set aside.
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and celery and cook for 5 minutes, stirring occasionally, until they begin to soften.
- Add the garlic, Cajun seasoning, thyme, black pepper, and salt. Cook for 30 seconds, stirring constantly.
- Add the potatoes and the remaining 4 cups chicken broth. Bring to a boil, reduce to a steady simmer, and cook for 12 to 15 minutes, until the potatoes are fork-tender but still hold their shape.
- Stir in the shredded cooked chicken and the blended bean-cottage cheese mixture. Cook over medium-low heat for 4 to 5 minutes, stirring often, until the chicken is thoroughly hot and the soup reaches 165°F (74°C). Do not let the soup boil hard.
- Reduce the heat to low. Add the cheddar a small handful at a time, stirring until melted before adding more.
- Remove the pot from the heat. Put the Greek yogurt in a small bowl and whisk in about 1/2 cup of hot soup a little at a time. Stir the tempered yogurt mixture back into the pot.
- Taste and adjust the salt or pepper. If the soup is thicker than you want, add a little unsalted broth or hot water. Divide into 6 servings and top with sliced scallions.
Notes
- Nutrition is estimated for plain cooked chicken breast, unsalted chicken broth, no-salt-added cannellini beans, 2% cottage cheese, nonfat Greek yogurt, and sharp cheddar. Rotisserie chicken and salted broth will change sodium, fat, and calories.
- Optional bacon, crackers, extra cheese, bread, and other toppings are not included in the nutrition estimate.
- For gluten-free serving, verify the current labels on broth, Cajun seasoning, dairy products, and any toppings when cross-contact matters.
- Refrigerate leftovers promptly in shallow containers and use within 3 to 4 days. Reheat leftovers to 165°F (74°C).
- For the best freezer texture, freeze the soup before adding the cheddar and Greek yogurt, then add them after reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: High Protein