Description
This Creamy Cajun Chicken Soup is a flavorful, hearty dish featuring tender shredded chicken simmered with a medley of fresh vegetables and bold Cajun spices, all enriched with a smooth blend of cream cheese and heavy cream for a velvety finish. Perfect for a cozy meal, this soup delivers a spicy kick and comforting creaminess in every spoonful.
Ingredients
Scale
Main Ingredients
- 1 tablespoon butter or olive oil
- 1 tablespoon garlic, minced
- 1 cup onion, chopped
- 1 cup carrots, chopped
- 1 1/2 cup celery, chopped
- 1 1/2 cup bell pepper, chopped (any color or a mix)
- 1 1/2 pounds chicken breast
- 2 tablespoons Old Bay or Cajun seasoning
- 2 teaspoons hot sauce
- 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 butter or olive oil and sauté the garlic, onion, celery, bell pepper, and carrots for 3 to 4 minutes until the vegetables are tender and fragrant.
- Simmer Chicken and Seasonings: Add the chicken breasts to the pot. Sprinkle the Cajun seasoning over the chicken, add hot sauce, drained fire roasted tomatoes, and pour in the chicken broth. Bring the mixture to a simmer, then cover with a lid and reduce the heat to medium-low.
- Cook the Soup: Let the soup cook for 30 minutes, stirring occasionally, until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks on a cutting board or plate.
- Finish the Soup: In a separate bowl, whisk together the heavy cream and softened cream cheese until smooth and fully combined. Stir this creamy mixture back into the simmering soup along with the shredded chicken. Heat through gently but do not boil.
- Serve: Ladle the soup into bowls and optionally top with chopped green onions, sharp cheddar cheese, and additional hot sauce for an extra kick. Serve immediately.
Notes
- Use any bell pepper color or combination for the best flavor and appearance.
- Adjust the amount of hot sauce to your preferred level of spiciness.
- For a thicker soup, add more cream cheese or use full-fat versions of the dairy.
- This soup stores well and tastes great reheated the next day.
- Leftovers can be frozen in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
