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