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Overhead, zoomed-in view of a bowl of creamy cajun chicken soup in a white soup bowl with a silver spoon on a marble countertop.

Creamy Cajun Chicken Soup

mylifeinbalancegroup.com/creamy-cajun-chicken-soup/
Quick and easy Cajun chicken soup is full of bold flavor that you'll absolutely love!
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • large dutch oven or other large heavy-bottomed pot
  • Large wooden spoon or silicone spatula
  • Cutting board
  • small skillet
  • Tongs
  • Sharp knife

Ingredients

  • 2 tablespoons butter
  • 1 ½ cups holy trinity (see Notes)
  • 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-and-half, at room temperature)
  • chopped green onions (optional, for garnish)

Instructions

  • Heat large dutch oven over medium-high heat. When pot is hot, add butter and let butter melt completely.
  • Add holy trinity blend to dutch oven. Stir, then sauté blend until veggies are tender and fragrant, approximately 5 minutes.
  • When vegetable blend is tender, add minced garlic to dutch oven and stir to incorporate. Sauté 30 to 60 seconds or until garlic is fragrant, then add 1 tablespoon Cajun seasoning and stir until well incorporated.
  • Pour 2 cups chicken stock and 1 can diced tomatoes into dutch oven. Stir to incorporate, then let mixture come to low boil. When liquid begins to boil, reduce heat to medium and simmer while preparing chicken.
  • Place chicken on cutting board. Season all sides of chicken with remaining 1 tablespoon cajun seasoning. Set aside.
  • Heat small skillet over medium heat. When skillet is hot, add 1 tablespoon neutral oil and swirl pan to spread oil around. Continue heating skillet until oil is hot and shimmery.
  • When oil is hot, place chicken in skillet. Cook 3 to 5 minutes, then flip chicken over and cook another 3 to 5 minutes or until firm.
  • Transfer chicken to cutting board and let chicken cool until comfortable to handle. Chop cooled chicken into bite-sized pieces. Set aside.
  • Reduce heat under dutch oven to low. Let mixture cool slightly, then add heavy cream and stir until fully combined.
  • Add chopped chicken to dutch oven. Stir to incorporate, then let ingredients simmer and meld 3 to 5 minutes.
  • After simmering, taste soup and adjust seasonings as needed. Portion soup into serving bowls and garnish with chopped green onions if desired. Serve warm.

Recipe Notes

  • Holy Trinity: ½ cup chopped onion, ½ cup chopped celery, and ½ cup chopped bell pepper. You can use frozen or fresh vegetables. A lot of grocery stores offer frozen, pre-chopped holy trinity - you might find it called Cajun-style mirepoix.
  • Want a creamy Cajun chicken soup with a little something extra? Check out my recipe for creamy Cajun chicken pasta soup.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 479calProtein: 29gFat: 34gSaturated Fat: 18gTrans Fat: 0.2gCholesterol: 155mgSodium: 505mgPotassium: 843mgTotal Carbs: 15gFiber: 4gNet Carbs: 11gVitamin A: 2953IUVitamin C: 16mgCalcium: 99mgIron: 2mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/creamy-cajun-chicken-soup/