Description
This Creamy Cajun Chicken Soup is a flavorful and comforting dish featuring tender chicken breast simmered with aromatic vegetables, Cajun spices, and a rich blend of cream cheese and heavy cream. Perfect for a cozy meal, this soup combines a spicy kick with creamy texture, enhanced by fire-roasted tomatoes and a medley of fresh vegetables.
Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon butter or olive oil
- 1 tablespoon garlic, minced
- 1 cup onion, chopped
- 1 cup carrots, chopped
- 1 1/2 cups celery, chopped
- 1 1/2 cups bell pepper, chopped (any color or mixed)
Protein & Seasonings
- 1 1/2 pounds chicken breast
- 2 tablespoons Old Bay or Cajun seasoning
- 2 teaspoons hot sauce
Liquids & Dairy
- 1 14-ounce can fire roasted tomatoes, drained
- 3 cups chicken broth
- 1/4 cup heavy cream
- 8 ounces cream cheese, softened
Instructions
- Sauté Vegetables: Heat a large pot or Dutch oven over medium heat. Add the olive oil or butter, then sauté the minced garlic, chopped onion, celery, bell pepper, and carrots for 3-4 minutes until the vegetables become tender and fragrant.
- Add Chicken and Seasonings: Place the chicken breasts into the pot over the sautéed vegetables. Sprinkle the Old Bay or Cajun seasoning and hot sauce evenly on top. Add the drained fire-roasted tomatoes and pour in the chicken broth.
- Simmer the Soup: Bring the mixture to a gentle simmer. Cover the pot with a lid, then reduce the heat to medium-low. Let the soup cook for 30 minutes, stirring occasionally to avoid sticking, until the chicken is tender and fully cooked through.
- Shred the Chicken: Remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Create Creamy Base: In a separate bowl, whisk together the heavy cream and softened cream cheese until smooth and the cream cheese is fully dissolved.
- Combine and Serve: Return the shredded chicken to the pot and stir in the creamy mixture. Heat through briefly, then serve immediately. Optionally, top with sliced green onions, sharp cheddar cheese, and additional hot sauce for extra flavor.
Notes
- For a spicier soup, increase the amount of hot sauce and Cajun seasoning to taste.
- Fire-roasted tomatoes add a smoky depth; canned diced tomatoes can be used as a substitute if unavailable.
- Use boneless, skinless chicken breasts for convenience and easy shredding.
- To make the soup thicker, reduce the chicken broth by simmering uncovered before adding the cream.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 650mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
