Creamy Cajun Chicken Soup

$- 1 lb boneless, skinless chicken breasts - 1 can diced tomatoes - 4 cups chicken broth For this soup, the main ingredients are key. I use 1 pound of boneless, skinless chicken breasts. This choice gives the soup a tender and juicy texture. The chicken absorbs all the flavors well. Next, I add one can of diced tomatoes. These tomatoes add sweetness and acidity. Finally, I use 4 cups of chicken broth. This broth forms the soup's base, making it rich and flavorful. - Cajun seasoning - Fresh thyme - Garlic and onion Seasonings bring life to the soup. I start with Cajun seasoning. It adds a spicy kick that is hard to resist. I also add fresh thyme. This herb gives a lovely earthiness to the dish. Garlic and onion are vital too. They create a strong aromatic base that makes the kitchen smell amazing. - Heavy cream - Corn - Fresh parsley for garnish I like to make my soup creamy, so I add 1 cup of heavy cream. This gives the soup a rich texture that feels indulgent. Corn adds a touch of sweetness and a nice crunch. Lastly, I garnish with fresh parsley. This adds a pop of color and freshness on top. {{ingredient_image_1}} First, I take 1 pound of cubed chicken breasts and toss them in a bowl with 1 tablespoon of Cajun seasoning. I make sure every piece is coated well. Next, I heat 2 tablespoons of olive oil in a large pot over medium heat. When the oil is hot, I add the seasoned chicken. I let it cook for about 5 to 7 minutes, turning it until it’s browned on all sides. Once done, I remove the chicken and set it aside for later. In the same pot, I add diced onion, minced garlic, diced bell pepper, and diced celery. I let them cook together for 5 minutes. This makes the vegetables tender and the onion translucent. It fills the kitchen with a wonderful smell. After the veggies are tender, I stir in a can of diced tomatoes with their juice, along with 4 cups of chicken broth and a teaspoon of thyme. I bring this mixture to a simmer, stirring gently. Once it starts bubbling, I add the browned chicken back into the pot. I let it cook for another 10 to 15 minutes. This helps the flavors mix well together. Now it’s time for the creamy part! I reduce the heat to low and stir in 1 cup of heavy cream and 1 cup of corn, whether it’s fresh or frozen. I allow the soup to warm through for about 5 minutes. Before serving, I season it with salt and pepper to taste. This makes each bite rich and flavorful. Using homemade chicken broth gives your soup a rich taste. Store-bought broth works too, but the homemade kind shines. You can easily make it by simmering chicken bones with water, herbs, and veggies. It takes time, but the flavor is worth it. Adjust Cajun seasoning to match your taste. If you love spice, add more. If not, start with less and build it up. This soup should fit your palate perfectly. Make sure your chicken is cooked through. When you brown it, look for a golden color. This means it’s ready to go back into the pot. Cook it for about 5-7 minutes, stirring often. For sautéing vegetables, use medium heat. This helps them cook evenly. Stir them often until they become soft. You want that onion to turn clear and the bell pepper to soften nicely. Garnish your soup with fresh parsley. This adds a pop of color and taste. Just chop it finely and sprinkle it on top before serving. Serve the soup with bread or rice. Both options soak up the creamy goodness. A crusty baguette or fluffy rice makes each bite better. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your soup significantly. Whenever possible, opt for fresh over canned. Control the Spice: Adjust the amount of Cajun seasoning according to your spice tolerance. You can always add more, but it's hard to take it out once it's in! Make it Ahead: This soup tastes even better the next day! Prepare it in advance and store it in the fridge for a flavorful meal ready to go. Garnish for Presentation: Don't skip the fresh parsley garnish. It adds a pop of color and freshness that elevates the dish visually and flavor-wise. {{image_2}} You can switch up the protein in this soup for a new taste. Shrimp works great instead of chicken. Just sauté the shrimp until pink and tender. If you prefer sausage, use andouille or any smoked sausage. Slice it and cook it with the veggies to add a rich flavor. Want a vegetarian option? Chickpeas are a fantastic choice! They add protein and texture. Drain and rinse a can of chickpeas, then stir them in during the last few minutes of cooking. This will ensure they heat through without getting mushy. You can adjust the spice level to suit your taste. If you want a milder soup, use less Cajun seasoning. Start with half the amount and add more as needed. You can also add a splash of cream or milk to tone down the heat. For those who love spice, add extra Cajun spices. You can use cayenne pepper or hot sauce for a kick. Just sprinkle a little at a time and taste as you go. This way, you can find the perfect spice level for your palate. If you need a dairy-free version, it’s easy to substitute. Coconut milk is a great choice for heavy cream. It adds creaminess and a hint of sweetness. Use a full-fat can for the best results. You can also use alternative thickeners like cornstarch. Mix cornstarch with a bit of water to create a slurry. Stir it into the soup as it simmers for a thick, creamy texture without dairy. After you enjoy your creamy Cajun chicken soup, store the leftovers properly. First, let the soup cool down to room temperature. Then, pour it into airtight containers. This step keeps the flavors fresh and prevents spills. I recommend dividing the soup into smaller portions. This way, you can take out just what you need later. If you want to keep the soup longer, freezing is a great option. To freeze, use the same airtight containers. Leave a little space at the top. The soup will expand as it freezes. When you are ready to eat, move a container to the fridge to thaw overnight. You can also reheat it directly from the freezer. Just warm it over low heat in a pot. Stir often to avoid burning. In the fridge, your creamy Cajun chicken soup should last about 3 to 4 days. Make sure to check for signs of spoilage. If the soup smells off or has a strange color, it's best to throw it away. Always trust your senses! Keeping track of dates will help you enjoy your soup at its best. Can I make this soup ahead of time? Yes, you can. This soup tastes even better the next day. Just cool it down, then store it in the fridge. When you are ready to eat, heat it up on the stove. What should I serve with creamy Cajun chicken soup? This soup pairs well with crusty bread or a fresh salad. You can also serve it over rice for a filling meal. Can I use canned chicken broth? Absolutely! Canned chicken broth works well in this recipe. Just make sure to choose a low-sodium version for better control of salt. What if I don't have Cajun seasoning? If you lack Cajun seasoning, you can create a mix. Combine paprika, garlic powder, onion powder, and pepper for a simple substitute. Is this recipe healthy? Yes, it can be healthy. It includes lean chicken, veggies, and broth. The heavy cream adds richness, but you can adjust that. How can I make it lower in calories? To lower calories, use less heavy cream or substitute it with milk. You can also add more veggies to increase nutrition without many calories. In this blog post, we explored a tasty creamy Cajun chicken soup recipe. You learned about the key ingredients, like chicken, tomatoes, and spices. I shared step-by-step instructions for cooking and tips for better flavor. You even discovered variations for different diets and storage tips to keep leftovers fresh. This soup is not just easy to make; it’s also full of flavor. Enjoy making it your own and sharing it with friends or family. Cooking can be fun, and this dish is sure to impress!$

Creamy Cajun Chicken Soup

A rich and flavorful soup with Cajun-spiced chicken, vegetables, and cream.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Cajun

Servings 4

Calories 400 kcal

Ingredients

1 lb boneless, skinless chicken breasts, cubed
1 tablespoon Cajun seasoning
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper diced (red or green)
2 stalks celery, diced
1 can (14 oz) diced tomatoes, with juice
4 cups chicken broth
1 cup heavy cream
1 cup corn (fresh or frozen)
1 teaspoon thyme
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

In a medium bowl, toss the cubed chicken with Cajun seasoning. Ensure the chicken is evenly coated.
In a large pot, heat the olive oil over medium heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
In the same pot, add the diced onion, garlic, bell pepper, and celery. Sauté for about 5 minutes, or until the vegetables are tender and the onion is translucent.
Stir in the diced tomatoes (with the juice), chicken broth, and thyme. Bring the mixture to a simmer.
Once simmering, return the cooked chicken to the pot. Allow it to cook for an additional 10-15 minutes, stirring occasionally.
Reduce the heat to low and stir in the heavy cream and corn. Allow the soup to warm through, about 5 minutes. Season with salt and pepper to taste.
Serve the soup hot, garnished with fresh parsley.

Notes

Serve hot and garnish with fresh parsley.

Keyword Cajun, chicken, creamy, soup