Description
A rich and flavorful Creamy Cajun Chicken Soup bursting with tender chicken, colorful vegetables, and a blend of cajun spices, finished with cream cheese and heavy cream for a silky texture. Perfect for a comforting meal that is both hearty and low in carbs.
Ingredients
Scale
Soup Base
- 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 mix)
Protein and Seasoning
- 1 1/2 pounds chicken breast
- 2 tablespoons Old Bay or Cajun seasoning
- 2 teaspoons hot sauce
Liquids and Cream
- 1 14-ounce can fire roasted tomatoes, drained
- 3 cups chicken broth
- 1/4 cup heavy cream
- 8 ounces cream cheese, softened
Instructions
- Prepare Vegetables: Heat a large pot or dutch oven over medium heat. Add the butter or olive oil and sauté the garlic, onion, celery, bell pepper, and carrots for 3-4 minutes until the vegetables are tender.
- Add Chicken and Seasoning: Place the chicken breasts in the pot. Sprinkle the Cajun seasoning and hot sauce on top. Add the drained fire roasted tomatoes and chicken broth.
- Simmer Soup: Bring the mixture to a simmer. Cover with a lid, reduce heat to medium-low, and cook for 30 minutes, stirring occasionally, until the chicken is tender and cooked through.
- Shred Chicken: Remove the chicken from the pot and shred it using forks on a cutting board.
- Create Creamy Base: While the chicken is shredded, whisk together the heavy cream and softened cream cheese until smooth and dissolved.
- Combine and Serve: Stir the shredded chicken back into the soup along with the creamy mixture. Heat through and serve immediately. Optionally, top with green onions, sharp cheddar cheese, and extra hot sauce for added flavor.
Notes
- Use any combination of bell peppers for a colorful and flavorful soup.
- If you prefer less heat, reduce or omit the hot sauce.
- For a keto-friendly version, serve without any added sides to keep net carbs low.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Swap chicken breast for thighs for a juicier texture, adjusting cooking time slightly if needed.
Nutrition
- Serving Size: 1.25 cups
- Calories: 238 kcal
- Sugar: 6.5 g
- Sodium: 401 mg
- Fat: 8.3 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10.8 g
- Fiber: 2.8 g
- Protein: 21.7 g
- Cholesterol: 74.8 mg
