Description
This Creamy Cajun Chicken Soup is a rich and flavorful dish that blends the classic Cajun holy trinity vegetables with tender chicken, diced tomatoes, and a creamy base. Perfect for a comforting meal with a hint of spice, it’s enhanced by aromatic garlic and Cajun seasoning, finished off with a touch of fresh green onions.
Ingredients
Units
Scale
Soup Base
- 2 tablespoons butter
- 1 1/2 cups holy trinity (1/2 cup chopped onion, 1/2 cup chopped celery, 1/2 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)
Chicken
- 1 pound boneless, skinless chicken breasts, sliced thin
- 1 tablespoon neutral oil (avocado, canola, etc.)
Finishing
- 1 cup heavy cream or half-and-half, at room temperature
- Chopped green onions (optional, for garnish)
Instructions
- Heat butter and sauté holy trinity: Heat a large dutch oven over medium-high heat. Add butter and allow it to melt completely. Add the holy trinity vegetables (onion, celery, bell pepper) and sauté until tender and fragrant, about 5 minutes.
- Add garlic and Cajun seasoning: Stir in the minced garlic and sauté for 30 to 60 seconds until fragrant. Add 1 tablespoon of the Cajun seasoning and stir to blend well with the vegetables.
- Add liquids and simmer: Pour in the chicken stock and the entire can of diced tomatoes with their juice. Stir to combine and bring the mixture to a low boil. Once boiling, reduce heat to medium and let simmer while preparing the chicken.
- Season the chicken: Place the sliced chicken on a cutting board and season all sides with the remaining 1 tablespoon Cajun seasoning. Set aside.
- Cook the chicken: Heat a small skillet over medium heat and add 1 tablespoon neutral oil. When oil is hot and shimmering, add the seasoned chicken. Cook for 3 to 5 minutes per side, or until the chicken feels firm and is cooked through.
- Chop cooked chicken: Transfer the chicken to a cutting board and allow it to cool until comfortable to handle. Chop into bite-sized pieces and set aside.
- Add cream and chicken to soup: Lower the heat under the dutch oven to low and let the soup cool slightly. Stir in the heavy cream until fully incorporated. Add the chopped chicken and stir gently.
- Simmer to meld flavors: Let the soup simmer on low for another 3 to 5 minutes so the flavors meld together.
- Adjust seasoning and serve: Taste the soup and adjust seasoning if necessary. Portion into bowls, garnish with chopped green onions if desired, and serve warm.
Notes
- Holy Trinity: This blend includes ½ cup each of chopped onion, celery, and bell pepper. You may use fresh or frozen vegetables. Many stores sell pre-chopped frozen holy trinity, sometimes labeled as Cajun-style mirepoix.
- For a variation, try the creamy Cajun chicken pasta soup which adds more texture and heartiness.
Nutrition
- Serving Size: 1 bowl (about 1 ¼ cups)
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
