Creamy Cajun Chicken Soup is the kind of bowl that warms you from the inside out while delivering a little Southern kick. It combines tender diced chicken, aromatic onions and bell pepper, and a splash of heavy cream with a bold Cajun seasoning — great for a weeknight dinner when you want something quick but flavorful. If you enjoy classic comfort soups like Grandma’s Chicken Soup, this one is a spicier, creamier cousin that’s equally cozy.
Why you’ll love this dish
This soup is fast, forgiving, and ridiculously satisfying. It takes about 30 minutes from start to bowl, uses pantry-friendly ingredients, and hits the trifecta: savory, spicy, and creamy. It’s excellent for nights when you want comfort but don’t have hours to simmer a stock.
“Perfect for chilly nights — rich, bright with bell pepper, and that Cajun seasoning gives it personality without stealing the show.”
Reasons to try it:
- Weeknight hero: quick cook time and simple technique.
- Crowd-pleaser: mild enough to adjust for kids, bold enough for adults.
- Flexible: add corn or tomatoes, swap proteins, or stretch it with rice.
How this recipe comes together
This soup is built in three clear stages: sauté the aromatics, brown the chicken with seasoning, then simmer with broth and finish with cream. Start by softening onion, garlic and bell pepper to build flavor. Browning the chicken in the seasoned pan adds color and a little fond — those browned bits boost the broth. Finally, bring the broth to a simmer, stir in cream and optional corn or tomatoes, and finish with parsley for freshness. The entire process keeps ingredients distinct while melding them into a silky, spiced broth.
What you’ll need
- 1 lb chicken breast, diced (breast or thigh both work; thighs are juicier)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (red or green)
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons Cajun seasoning (adjust to taste)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup corn (optional; frozen or canned)
- 1 cup diced tomatoes (optional; drain if canned)
- Chopped parsley for garnish
Ingredient notes and swaps:
- Low-fat option: use half-and-half or evaporated milk, but expect a thinner soup and cook gently to avoid curdling.
- Dairy-free: replace cream with full-fat coconut milk (flavor shift) or a creamy cashew sauce.
- Broth: homemade or low-sodium store-bought both work — adjust added salt accordingly.
Step-by-step instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add chopped onion, minced garlic, and chopped bell pepper. Sauté 4–6 minutes until softened and translucent.
- Push vegetables to the side, add diced chicken to the pot, and sprinkle 2 tablespoons Cajun seasoning over it. Cook, stirring occasionally, until the chicken is browned on the outside (about 5–7 minutes).
- Pour in 2 cups chicken broth and scrape any browned bits from the bottom of the pot. Bring to a gentle simmer.
- Stir in 1 cup heavy cream and 1 cup corn (if using). Simmer for about 10 minutes to let flavors meld and chicken cook through.
- Add 1 cup diced tomatoes now if you like a slightly tangy touch, and season with 1 teaspoon salt and 1 teaspoon pepper to taste.
- Serve hot with chopped parsley sprinkled on top.
Quick timing guide: prep 10 minutes, active cook 20 minutes, total ~30 minutes.
Best ways to enjoy it
This soup is hearty enough to be the main course. Serve suggestions:
- Rustic: bowl with crusty bread or garlic toast for dipping.
- Comfort combo: over steamed rice or with a scoop of cooked quinoa.
- Lighter pairing: salad of bitter greens (arugula or kale) dressed simply with lemon oil cuts through the cream.
- Beverage: a crisp white wine (Sauvignon Blanc) or a cold lager balances the spice.
For an appetizer-inspired night, pair with a spicy finger-food like Buffalo Chicken Bombs — the heat and cream contrast nicely.
Storage and reheating tips
- Refrigerator: Cool the soup within two hours and store in an airtight container for up to 3–4 days.
- Freezing: You can freeze, but cream-based soups sometimes separate. To freeze, omit the cream, cool, and freeze for up to 3 months. Thaw overnight and stir in fresh cream when reheating.
- Reheating: Gently warm on the stove over low heat. Avoid boiling — bring to a gentle simmer to prevent the cream from breaking. If the soup thickens too much, thin with a splash of broth. Stir frequently while reheating.
Food safety note: Ensure chicken reaches 165°F (74°C) when cooking. Use leftovers within the recommended timeframes.
Helpful cooking tips
- Sear for flavor: Don’t crowd the pan when browning chicken — small batches brown better and develop more flavor.
- Deglaze: When you add broth, scrape the bottom of the pot to release fond (those browned bits add depth).
- Control the spice: Start with 1 tablespoon Cajun seasoning if you prefer mild heat and add more at the end as needed.
- Cream stability: Add heavy cream off-heat or lower the heat before stirring it in. Bring back to a gentle simmer only after cream is incorporated.
- Make-ahead: Prepare up to the simmer stage, cool, and refrigerate. Reheat gently and finish with cream right before serving.
- Thickening: If you want a thicker soup, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in while simmering.
Creative twists
- Protein swaps: Use diced smoked sausage or shrimp for a Cajun shrimp and sausage soup. Shrimp cooks quickly—add at the end for 3–4 minutes.
- Vegetarian: Replace chicken with firm tofu and use vegetable broth; add extra corn and beans for protein.
- Heat levels: Boost heat with cayenne, chopped jalapeños, or a splash of hot sauce. Tone it down by reducing the Cajun seasoning.
- Low-carb: Skip corn and serve over cauliflower rice or enjoy as a broth-forward bowl.
- Regional spin: Add okra and a squeeze of lemon for a more Creole-style finish.
If you want a playful game-day twist, use the same bold seasoning profile to inspire spicy snacks like the previously mentioned Buffalo Chicken Bombs.
FAQ
Q: How long does this soup take from start to table?
A: Plan on about 30 minutes total: 10 minutes prep and roughly 20 minutes cooking.
Q: Can I use frozen chicken?
A: Yes — if using frozen diced chicken, thaw first for even cooking. Cooking from frozen will release extra water and can steam rather than brown the meat.
Q: Is this soup very spicy?
A: The heat level depends on the Cajun seasoning you use. Start with 1 tablespoon if you want mild, and taste before adding the second tablespoon.
Q: Can I substitute milk for the heavy cream?
A: You can, but milk will produce a thinner soup and is more likely to curdle if boiled. Try half-and-half for a middle ground and warm gently.
Q: Can I make this ahead and freeze it?
A: Yes, but freeze without the cream for best texture. Thaw, reheat gently, then stir in fresh cream before serving.
Q: How can I thicken the soup if it’s too thin?
A: Simmer it uncovered to reduce, or whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and simmer until thickened.
If you have any other questions about timing, substitutions, or how to scale this recipe, I’m happy to help.
Creamy Cajun Chicken Soup
Ingredients
Main Ingredients
- 1 lb chicken breast, diced (breast or thigh both work; thighs are juicier)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (red or green)
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons Cajun seasoning (adjust to taste)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup corn (optional) (frozen or canned)
- 1 cup diced tomatoes (optional) (drain if canned)
- to taste chopped parsley for garnish
Instructions
Preparation
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add chopped onion, minced garlic, and chopped bell pepper. Sauté for 4–6 minutes until softened and translucent.
- Push vegetables to the side, add diced chicken to the pot, and sprinkle 2 tablespoons Cajun seasoning over it. Cook, stirring occasionally, until the chicken is browned on the outside (about 5–7 minutes).
Cooking
- Pour in 2 cups chicken broth and scrape any browned bits from the bottom of the pot. Bring to a gentle simmer.
- Stir in 1 cup heavy cream and 1 cup corn (if using). Simmer for about 10 minutes to let flavors meld and chicken cook through.
- Add 1 cup diced tomatoes now if you like a slightly tangy touch, and season with 1 teaspoon salt and 1 teaspoon pepper to taste.
- Serve hot with chopped parsley sprinkled on top.