Name: Creamy Cajun Chicken Soup
Ingredients: 2 tablespoons butter: This is the foundation of our soup base, providing richness and flavor.; 1 ½ cups holy trinity (onion, celery, bell pepper): A classic combination in Cajun cooking that contributes sweet and savory notes.; 4 cloves garlic, minced: Adds a fragrant depth to the flavor, enhancing the overall dish.; 2 tablespoons Cajun seasoning, divided: This spice blend is essential to achieving that distinctive Cajun flavor.; 2 cups chicken stock: Acts as the soup’s liquid base, keeping it flavorful and savory.; 1 can diced tomatoes (14.5 oz): Provides acidity and sweetness, complementing the richness of the cream.; 1 pound boneless, skinless chicken breasts (thinly sliced): The star protein, offering tenderness and substantial flavor.; 1 tablespoon neutral oil (avocado or canola): Used for cooking the chicken, ensuring it doesn’t stick to the pan.; 1 cup heavy cream (room temperature): This ingredient makes the soup creamy and luscious.; Chopped green onions (optional garnish): Adds a fresh crunch and colorful presentation to the final dish.

Description

Enjoy a flavorful and creamy Cajun Chicken Soup with tender chicken, spicy Cajun seasoning, and a rich broth—perfect for cozy meals on chilly days.

Ingredients

Scale

2 tablespoons butter: This is the foundation of our soup base, providing richness and flavor.
1 ½ cups holy trinity (onion, celery, bell pepper): A classic combination in Cajun cooking that contributes sweet and savory notes.
4 cloves garlic, minced: Adds a fragrant depth to the flavor, enhancing the overall dish.
2 tablespoons Cajun seasoning, divided: This spice blend is essential to achieving that distinctive Cajun flavor.
2 cups chicken stock: Acts as the soup’s liquid base, keeping it flavorful and savory.
1 can diced tomatoes (14.5 oz): Provides acidity and sweetness, complementing the richness of the cream.
1 pound boneless, skinless chicken breasts (thinly sliced): The star protein, offering tenderness and substantial flavor.
1 tablespoon neutral oil (avocado or canola): Used for cooking the chicken, ensuring it doesn’t stick to the pan.
1 cup heavy cream (room temperature): This ingredient makes the soup creamy and luscious.
Chopped green onions (optional garnish): Adds a fresh crunch and colorful presentation to the final dish.

Instructions

Sauté Vegetables: In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the 1 ½ cups of the holy trinity (onion, celery, bell pepper) and sauté until tender, approximately 5 minutes. Once tender, add 4 cloves of minced garlic and sauté for an additional 30 seconds until fragrant.
Simmer the Soup Base: Pour in 2 cups of chicken stock along with 1 can of diced tomatoes. Stir well and bring the mixture to a low boil. After reaching a boil, reduce the heat and let it simmer.
Cook the Chicken: While the soup base simmers, season 1 pound of thinly sliced boneless, skinless chicken breasts with the remaining 1 tablespoon of Cajun seasoning. In a separate pan, heat 1 tablespoon of neutral oil. Cook the chicken for 3-5 minutes per side until golden and cooked through. Remove from heat, let cool, and then chop into bite-sized pieces.
Combine and Serve: Lower the heat on the soup base. Stir in 1 cup of heavy cream until thoroughly combined. Next, add the cooked chicken to the pot. Allow the soup to simmer for a few more minutes to blend all the flavors together. For presentation, garnish with chopped green onions if desired, and serve warm!