Description
This Creamy Cajun Chicken Soup is a hearty and flavorful dish loaded with tender chicken, bell peppers, onions, celery, and a blend of Cajun spices. Enriched with cream cheese and heavy cream, it offers a rich, cheesy texture perfect for a comforting meal. Ideal for those seeking a delicious, moderately low-carb soup with a spicy kick.
Ingredients
Scale
Base Ingredients
- 1 tablespoon butter or olive oil
- 1 tablespoon garlic
- 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)
Protein and Seasonings
- 1 1/2 pounds chicken breast
- 2 tablespoons Old Bay or Cajun seasoning
- 2 teaspoons hot sauce
Liquids and Dairy
- 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 olive oil or butter, then sauté the garlic, onion, celery, bell pepper, and carrots for 3 to 4 minutes until tender.
- Add chicken and seasonings: Place the chicken breasts in the pot. Sprinkle with Cajun seasoning and hot sauce. Add the drained fire roasted tomatoes and chicken broth. Stir to combine and bring the mixture to a simmer.
- Simmer the soup: Cover the pot with a lid and reduce the heat to medium-low. Let the soup 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 two forks on a cutting board.
- Add cream and cream cheese: While the chicken is shredded, stir the heavy cream and softened cream cheese into the soup. Whisk continuously until the cream cheese dissolves completely and the soup is creamy.
- Finish and serve: Return the shredded chicken to the pot, stir well, and serve immediately. Optionally, top with chopped green onions, sharp cheddar cheese, and extra hot sauce for added flavor.
Notes
- This soup is packed with colorful vegetables and spices, giving it a vibrant flavor and texture.
- For a keto-friendly option, this soup contains only 8 net carbs per serving.
- You can substitute chicken thighs for breasts if you prefer a juicier texture.
- If you like more heat, increase the hot sauce to your taste.
- Use low-sodium chicken broth to reduce the sodium content.
- For a thicker soup, add more cream cheese or reduce the broth slightly.
Nutrition
- Serving Size: 1.25 cups
- Calories: 238 kcal
- Sugar: 6.5 g
- Sodium: 401 mg
- Fat: 8.3 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 10.8 g
- Fiber: 2.8 g
- Protein: 21.7 g
- Cholesterol: 74.8 mg
