Description
This creamy Cajun Chicken Soup combines tender chicken breasts with a vibrant mix of vegetables known as the holy trinity and a rich, spiced broth. Enhanced with Cajun seasoning, garlic, and diced tomatoes, then finished with heavy cream, this hearty soup is perfect for cozy dinners that deliver bold, comforting flavors in one satisfying pot.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 ½ cups holy trinity (½ cup onion, ½ cup celery, ½ cup bell pepper, chopped)
- 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 (e.g., avocado or canola)
- 1 cup heavy cream or half-and-half, at room temperature
- Chopped green onions (optional, for garnish)
Instructions
- Sauté Holy Trinity: Heat a large Dutch oven over medium-high heat and add butter. Once melted, add the chopped onion, celery, and bell pepper (holy trinity) and sauté until tender, about 5 minutes.
- Add Garlic and Seasoning: Stir in the minced garlic and cook for 30 to 60 seconds until fragrant. Mix in 1 tablespoon of Cajun seasoning to infuse flavor into the vegetables.
- Add Liquids and Simmer: Pour in the chicken stock and the canned diced tomatoes with their juices. Stir to combine and bring the mixture to a low boil, then reduce heat and let it simmer gently.
- Cook Chicken: Meanwhile, season the sliced chicken breasts with the remaining tablespoon of Cajun seasoning. Heat the neutral oil in a skillet over medium heat and sear the chicken slices for 3 to 5 minutes per side, until firm and cooked through. Remove, allow to cool slightly, then chop into bite-sized pieces.
- Add Cream and Chicken: Lower the heat on the Dutch oven and stir in the heavy cream until the soup is well combined and creamy. Add the chopped cooked chicken to the pot and let it simmer for an additional 3 to 5 minutes to meld the flavors.
- Adjust Seasoning and Serve: Taste the soup and adjust seasonings as needed. Garnish with chopped green onions if desired before serving hot.
Notes
- This soup is rich and creamy with a spicy Cajun kick, making it ideal for chilly evenings.
- Use half-and-half instead of heavy cream for a lighter option with less fat.
- The holy trinity (onion, celery, bell pepper) is essential for authentic Cajun flavor.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For extra heat, add a pinch of cayenne pepper or hot sauce.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
