Creamy Cajun Chicken Soup is a rich, comforting bowl of soulful flavours that hits the spot on a chilly evening. With the hearty blend of the Cajun, tangy diced tomatoes, tender chicken breast, and smooth heavy cream, this soup delivers both depth and creaminess in one pot. It’s a dish that friends and family will ask for again and again, just the kind of recipe you’ll want to bookmark for weeknight dinners or cozy weekend cooking.
Why You’ll Love This Creamy Cajun Chicken Soup
You’ll love this Creamy Cajun Chicken Soup because it beautifully balances bold and creamy. The Cajun seasoning gives you that spicy, smoky kick, while the heavy cream softens it into a warm, luscious texture. It’s also versatile—you can use frozen or fresh vegetables, lighten up the cream if you prefer, and adjust the spice level to suit your taste. Plus it’s satisfying: lean chicken for protein, veggies in the mix, and a flavour profile that’s anything but ordinary.
Ingredients
- 2 tablespoons butter
- 1 ½ cups holy trinity (½ cup chopped onion + ½ cup chopped celery + ½ cup chopped bell pepper)
- 4 cloves garlic (minced)
- 2 tablespoons Cajun seasoning (divided)
- 2 cups chicken stock
- 1 (14.5-ounce) can diced tomatoes (do not drain)
- 1 pound boneless, skinless chicken breasts (sliced thin)
- 1 tablespoon neutral oil (avocado, canola, etc.)
- 1 cup heavy cream (or half-andhalf, at room temperature)
- Chopped green onions (optional, for garnish)
Step-by-Step: How to Make Creamy Cajun Chicken Soup
- Heat a large Dutch oven over medium-high heat. When the pot is hot, add the butter and let it melt completely.
- Add the holy trinity blend (onion, celery, bell pepper) to the pot. Stir, then sauté the vegetables until tender and fragrant, about 5 minutes.
- Add the minced garlic and stir to combine, then sauté 30–60 seconds until the garlic becomes fragrant. Next, add 1 tablespoon of the Cajun seasoning and stir until it is well incorporated.
- Pour in the chicken stock and the can of diced tomatoes (with their juices). Stir to combine, then bring the mixture up to a low boil. Once boiling, reduce the heat to medium and let it simmer while you prepare the chicken.
- Place the chicken breasts on a cutting board and season all sides with the remaining 1 tablespoon of Cajun seasoning. Set aside.
- Heat a small skillet over medium heat and add the neutral oil. Swirl to coat the pan and continue heating until the oil is hot and shimmering.
- Add the seasoned chicken to the skillet. Cook for 3–5 minutes on one side, then flip and cook another 3–5 minutes or until the chicken is firm and cooked through.
- Transfer the cooked chicken to the cutting board and let it cool just enough to handle. Chop the chicken into bite-sized pieces. Set aside.
- Reduce the heat under the Dutch oven to low. Let the soup mixture cool slightly (so you don’t curdle the cream), then stir in the heavy cream until fully combined.
- Add the chopped chicken into the Dutch oven. Stir to incorporate, then let the soup simmer for another 3–5 minutes so the flavours meld together.
- Taste the soup and adjust seasoning if needed (you might want more salt, pepper, or Cajun seasoning). Portion into serving bowls, garnish with chopped green onions (if using), and serve warm.
Helpful Tips
- Use room temperature heavy cream (or half-andhalf) so it blends smoothly into the hot soup without separating.
- When sautéing the holy trinity vegetables, don’t rush—letting them soften and develop a bit of colour builds flavour.
- Make sure your skillet and oil are hot before adding the chicken so you get a nice sear. That helps lock in flavour.
- When you add the cream, reduce the heat so you avoid boiling the soup, which can cause the dairy to separate.
- Adjust the spice level: if you like it milder, reduce the Cajun seasoning by half; if you like it hotter, consider a pinch of cayenne or extra Cajun.
- Left-overs often taste even better the next day, as the flavours deepen overnight.
Substitutions And Variations
- Vegetable swap: If you don’t have fresh veggies for the holy trinity, you can use frozen Cajun-style mirepoix (often onion, celery, pepper) as noted in the recipe notes.
- Dairy alternative: If heavy cream is too rich, use half-andhalf or even whole milk, though the soup will be thinner.
- Protein variation: Instead of chicken breasts, you could use chicken thighs (for more flavour) or even leftover rotisserie chicken.
- Spice variation: Try adding smoked paprika, chipotle powder, or a splash of hot sauce for a smoky twist.
- Veggie boost: Add in frozen corn, chopped spinach, or sliced mushrooms for additional texture and nutrients.
- Low-carb version: Keep the same ingredients, and serve without bread or carbs on the side—or add cauliflower rice for a low-carb filler.
Storage Instructions
Once the soup has cooled to room temperature, transfer it to an airtight container and refrigerate. It will keep for up to 3 days in the fridge. For longer storage, freeze in freezer-safe containers for up to 2–3 months. When reheating, thaw in the fridge overnight if frozen, then warm gently on the stove over low heat, stirring occasionally. You may need to add a splash of chicken stock or water if the soup has thickened. Re-garnish with fresh green onions just before serving.
Nutritional Information
- Calories: 479 cal
- Protein: 29 g
- Fat: 34 g (Saturated Fat: 18 g)
- Trans Fat: 0.2 g
- Cholesterol: 155 mg
- Sodium: 505 mg
- Potassium: 843 mg
- Total Carbs: 15 g
- Fiber: 4 g
- Net Carbs: 11 g
- Vitamin A: 2,953 IU
- Vitamin C: 16 mg
- Calcium: 99 mg
- Iron: 2 mg
Serving Suggestions
This soup is very satisfying on its own, but you can pair it with:
- A crusty loaf of bread or garlic bread for dipping.
- A side salad (mixed greens with vinaigrette) to balance the richness.
- For extra zest, a squeeze of fresh lemon or lime right before serving.
- Garnish with chopped green onions or even chopped fresh parsley for brightness.
- If you like heat, serve with hot sauce or crushed red pepper on the side so each person can adjust to their taste.
Frequently Asked Questions About Creamy Cajun Chicken Soup
Can I make this soup ahead of time?
Yes you can. It actually reheats beautifully and the flavours deepen overnight. Prepare it up to the point of simmering with the chicken added, then cool and store in the fridge. When ready to serve, gently reheat on the stove, adding a splash of stock if it’s too thick.
Can I use pre-cooked chicken instead of cooking raw chicken breasts?
Absolutely. If you have leftover cooked chicken, you can skip the skillet step and simply stir in the precooked chicken pieces when you add the cream. Just ensure it’s warmed through well in the soup.
What if I don’t have heavy cream or half-andhalf?
You can substitute with whole milk (though the soup will be lighter and less creamy). Another option is to use a mixture of milk and cream cheese for richness, but keep it at low heat to prevent curdling.
How can I reduce the fat or calories in this soup?
Use half-andhalf instead of heavy cream, or a blend of milk and a small amount of cream to keep some richness. You can also use a lighter butter alternative or reduce butter by half and use extra olive oil for sautéing the veggies.
My soup separated when I added the cream—what went wrong?
When dairy is added to a very hot or boiling soup, it can curdle or separate. The fix is: reduce the heat to low or off before adding the cream, stir gently, and ensure you bring the soup back to a low simmer rather than a full boil after. Also, using cream (higher fat) helps minimise separation versus milk.
Final Thoughts
Thank you so much for reading and cooking along with me. I hope you enjoy making this creamy Cajun chicken soup as much as I enjoyed sharing it. It’s an easy-to-follow one-pot meal that brings bold flavour and comforting creaminess to your table. I truly love how the spicy Cajun blend plays off the smooth cream and tender chicken, and I hope it becomes one of your go-to recipes. Here’s to many warm bowls ahead, full of flavour and satisfaction. Happy cooking, and thank you for being part of our food-loving community!
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Creamy Cajun Chicken Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Creamy Cajun Chicken Soup is rich, spicy, and satisfying. Made with chicken, Cajun spices, and a creamy broth, it’s the perfect cozy weeknight meal.
Ingredients
2 tablespoons butter
1 ½ cups holy trinity (½ cup chopped onion + ½ cup chopped celery + ½ cup chopped bell pepper)
4 cloves garlic, minced
2 tablespoons Cajun seasoning, divided
2 cups chicken stock
1 (14.5-ounce) can diced tomatoes, undrained
1 pound boneless, skinless chicken breasts, thinly sliced
1 tablespoon neutral oil (avocado, canola, etc.)
1 cup heavy cream (or half-and-half), at room temperature
Chopped green onions (optional, for garnish)
Instructions
- Heat a large Dutch oven over medium-high heat. When the pot is hot, add the butter and let it melt completely.
- Add the holy trinity blend (onion, celery, bell pepper) to the pot. Stir, then sauté the vegetables until tender and fragrant, about 5 minutes.
- Add the minced garlic and stir to combine, then sauté 30–60 seconds until the garlic becomes fragrant. Next, add 1 tablespoon of the Cajun seasoning and stir until it is well incorporated.
- Pour in the chicken stock and the can of diced tomatoes (with their juices). Stir to combine, then bring the mixture up to a low boil. Once boiling, reduce the heat to medium and let it simmer while you prepare the chicken.
- Place the chicken breasts on a cutting board and season all sides with the remaining 1 tablespoon of Cajun seasoning. Set aside.
- Heat a small skillet over medium heat and add the neutral oil. Swirl to coat the pan and continue heating until the oil is hot and shimmering.
- Add the seasoned chicken to the skillet. Cook for 3–5 minutes on one side, then flip and cook another 3–5 minutes or until the chicken is firm and cooked through.
- Transfer the cooked chicken to the cutting board and let it cool just enough to handle. Chop the chicken into bite-sized pieces. Set aside.
- Reduce the heat under the Dutch oven to low. Let the soup mixture cool slightly (so you don’t curdle the cream), then stir in the heavy cream until fully combined.
- Add the chopped chicken into the Dutch oven. Stir to incorporate, then let the soup simmer for another 3–5 minutes so the flavours meld together.
- Taste the soup and adjust seasoning if needed (you might want more salt, pepper, or Cajun seasoning). Portion into serving bowls, garnish with chopped green onions (if using), and serve warm.
Notes
Holy Trinity = onion, celery, and bell pepper. Frozen Cajun mirepoix works too.
Use room-temp cream to avoid curdling.
Add hot sauce or cayenne for extra heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl
- Calories: 479 kcal
- Carbohydrates: 15 g
- Protein: 29 g