High-Protein Tex-Mex Soup With Chorizo, Chicken, and Cottage Cheese Crema

A cozy Tex-Mex soup that pulls its weight

Protein-forward eating can sometimes feel like a trade-off: the macros look great, but the food can be repetitive. Bars can be hit-or-miss, and shakes—no matter how many add-ins you try—can start to blur together. This Tex-Mex soup is a welcome alternative because it’s designed to be something you actually want to eat: big-bowl comfort with a layered, savory profile and enough heft to satisfy.

Developer Patterson Watkins describes it as “hale and hearty,” the kind of soup that calls for a large spoon. The flavor is built in distinct, overlapping notes: cumin, chili, garlic, and onion; smoky fire-roasted tomatoes and chorizo; and a through-line of richness from broth and a cottage cheese crema. It’s also a practical recipe for anyone who cooks ahead. Watkins notes that leftovers reheat well and can taste just as good—possibly even better—after a day in the fridge.

It’s not only for people tracking protein. With chicken, sausage, black beans, bone broth, cottage cheese, and cheddar in the mix, it fits neatly into a high-protein approach. But the same features that make it macro-friendly—bold seasoning, a hearty texture, and a creamy topping—also make it a solid choice for cold-weather dinners or any time you want a cozy, comforting meal.

What goes into the pot (and what goes on top)

The ingredient list reads like a greatest-hits lineup of Tex-Mex comfort: aromatics, peppers, beans, tomatoes, and a mix of meats. The soup base is built from bell peppers (red and green), onion, garlic, fire-roasted tomatoes, tomato paste, bone broth, black beans, corn, chicken breasts, and ground chorizo, plus olive oil and a straightforward spice blend of cumin, chili powder, and salt.

The signature finishing touch is a simple crema made from cottage cheese, sour cream, and lime juice. It adds tang and richness, and it also supports the “high-protein” goal. From there, you can keep the toppings minimal or treat the bowl like a build-your-own bar.

• Soup base: olive oil, ground chorizo, chicken breasts, garlic, onion, red and green bell peppers, cumin, chili powder, salt, bone broth, fire-roasted tomatoes, tomato paste, black beans, corn
• Crema: cottage cheese, sour cream, lime juice
• Optional garnishes: cheddar, cilantro, jalapeños, limes, tortilla chips

Cheddar is the classic choice, but the recipe is flexible. You can swap cheeses, adjust the heat level, or change the toppings based on what you like and what you have on hand.

Step-by-step: how to make the crema

The crema comes together quickly and can be made first so it’s chilled and ready when the soup is hot. In a medium bowl, combine the cottage cheese, sour cream, and lime juice. Stir until evenly mixed, then refrigerate until serving time.

Prefer a smoother texture? The cottage cheese crema can be processed for a less “lumpy” finish. And if you’d rather skip cottage cheese entirely, you can use just sour cream and lime juice for a simpler topping. Greek yogurt is another option that keeps the topping protein-packed while delivering a similar tang.

Step-by-step: how to build the soup

This soup uses a smart sequence: brown the chorizo for flavor, sear the chicken, soften the vegetables in the same pot, then simmer everything together and finish with beans, corn, and the meats. The method keeps the process straightforward while layering flavor as you go.

• Heat olive oil in a large pot over medium-high heat.
• Add the ground chorizo and cook until browned.
• Remove the chorizo with a slotted spoon and set aside.
• Season chicken breasts with half of the cumin, chili powder, and salt.
• Sear the chicken in the pot until golden brown, about 2 minutes per side.
• Remove the chicken and set aside.
• Add garlic, onion, and bell peppers to the pot; stir to combine.
• Season vegetables with remaining cumin, chili powder, and salt; sauté about 3 minutes until tender-crisp.
• Add bone broth, fire-roasted tomatoes, and tomato paste; stir and bring to a simmer.
• Return the chicken to the pot, reduce heat to medium-low, and cook 12 to 15 minutes, flipping halfway, until cooked through.
• Remove chicken and rest for 5 minutes.
• Add corn, black beans, and the cooked chorizo to the pot; stir.
• Dice rested chicken into bite-sized pieces and return to the pot.
• Stir and cook just until the chicken is reheated.
• Divide into bowls, dollop with cottage cheese crema, and add desired toppings.

Because the soup is already bold—cumin, chili, garlic, onion, smoky tomatoes, and chorizo—toppings can be as simple as a squeeze of lime or as loaded as chips, cheese, and jalapeños. The crema is especially useful for balancing spice and adding richness.

Heat level: how to dial it up or keep it mild

This soup lands on “a little bit spicy” thanks to the chorizo and chili powder, but the heat is easy to control. If you want more kick, Watkins suggests adding fresh minced jalapeño, habanero, or serrano to the sautéed vegetables. You can also add a couple dashes of your favorite hot sauce at the end, or offer it at the table as a topping.

If you’re cooking for a crowd with mixed spice preferences, you can take the opposite approach. For a tamer version, use paprika in place of chili powder and swap the chorizo for a different meat such as mild Italian sausage or ground beef. The soup will still be hearty and savory, and diners who want extra heat can add jalapeños or hot sauce to their own bowls.

Toppings and swaps that keep the soup feeling new

One reason this soup works well for meal prep is that it doesn’t have to taste identical every time you reheat it. The base stays steady, while the finishing touches can change from bowl to bowl. The recipe’s optional garnishes—cheddar, cilantro, jalapeños, limes, and tortilla chips—already provide a range of textures and flavors: creamy, crunchy, bright, and spicy.

There’s also room to substitute based on preference. Cheddar can be exchanged for pepper jack, Colby, or a blend. And if you like a topping-heavy soup, there are plenty of directions you can take it without changing the core cooking method.

• Cheese options: cheddar, pepper jack, Colby, or a blend
• Fresh toppings: cilantro, sliced jalapeños, lime wedges
• Crunch: tortilla chips (or classic croutons if you prefer)
• More topping ideas: sliced avocados, diced tomatoes, green or red onions, pico de gallo

Even the crema is flexible. If cottage cheese isn’t your favorite texture, you can smooth it by processing, simplify it by using sour cream and lime juice alone, or use Greek yogurt for a tangy, protein-packed alternative.

Why bone broth matters here (and what to use if you don’t have it)

Bone broth is central to the recipe’s “richness” and protein-forward positioning. As the name suggests, it’s made by simmering meat bones. What differentiates it from standard broth is typically the amount of bones used—often up to twice as many—and the cooking time, which can run about 24 hours. That long simmer helps extract more protein from collagen and gelatin in the bones, and it also affects texture: compared with regular broth or stock, bone broth tends to be thicker and more gelatinous.

If you have chicken bones on hand, you can make bone broth yourself. A slow cooker can help manage the long cooking time, and another method is to place bones and water in a heatproof pot and set it in a low-temperature oven. If you’re buying it, Watkins prefers refrigerated bone broth, describing it as fresher-tasting and “more wonderfully jiggly-gelatinous,” and notes that it may be found near the butcher section or stored close to butter and creams. Shelf-stable bone broth also works in this soup.

And if you’re not trying to maximize protein in every component, regular broth is an option. In that case, adding an extra tablespoon of tomato paste can help compensate for any flavor loss.

Serving notes: building a bowl you’ll want to repeat

At serving time, the goal is balance: the soup is smoky and savory, the crema is tangy and rich, and the toppings can add brightness and crunch. A dollop of cottage cheese crema on top will soften the edges of the chili and chorizo spice, while lime juice (either in the crema or squeezed over the bowl) keeps the flavors lively.

For a simple finish, you can stick to crema and a sprinkle of cheddar. For a more loaded bowl, add cilantro, jalapeños, and tortilla chips. Because the base is sturdy—chicken, chorizo, beans, corn, and peppers—it stands up well to garnishes without turning thin or one-note.

A practical soup for meal prep and leftovers

This recipe is especially friendly to anyone who likes to cook once and eat multiple times. Watkins emphasizes that the flavors don’t diminish when reheating; in fact, she describes enjoying bowl after bowl over several days. That makes it a strong candidate for weekday lunches, make-ahead dinners, or simply keeping something hearty on hand when the weather calls for comfort food.

Whether you’re prioritizing protein or just want a warm, satisfying Tex-Mex-style soup with smoky tomatoes, chorizo, and a creamy lime topping, this is the kind of recipe that earns a regular spot in the rotation—especially because you can adjust the spice, toppings, and even the broth choice to suit your kitchen and your preferences.