Creamy Cajun Chicken Soup
A comforting and creamy soup with a Southern kick, combining tender chicken, aromatic vegetables, and zesty Cajun seasoning, perfect for a quick weeknight dinner.
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.
Notes
Storage: Cool soup within two hours and store in an airtight container for up to 3–4 days. To freeze, omit the cream, cool, and freeze for up to 3 months.