Cajun Chicken Soup (Print Version)
# Ingredients:
01 -
2 tablespoons butter.
02 -
1 ½ cups holy trinity (½ cup onion, ½ cup celery, ½ cup bell pepper, chopped).
03 -
4 cloves garlic, minced.
04 -
2 tablespoons Cajun seasoning, divided.
05 -
2 cups chicken stock.
06 -
1 (14.5-ounce) can diced tomatoes (do not drain).
07 -
1 pound boneless, skinless chicken breasts, sliced thin.
08 -
1 tablespoon neutral oil (e.g., avocado or canola).
09 -
1 cup heavy cream or half-and-half, at room temperature.
10 -
Chopped green onions (optional, for garnish).
# Instructions:
01 -
Heat a large Dutch oven over medium-high heat and add butter. Once melted, add the holy trinity (onion, celery, bell pepper) and sauté until tender, about 5 minutes.
02 -
Stir in minced garlic and cook for 30-60 seconds until fragrant. Mix in 1 tablespoon of Cajun seasoning.
03 -
Add chicken stock and diced tomatoes (with juices) to the Dutch oven. Stir and bring to a low boil, then reduce heat to a simmer.
04 -
Season the chicken with the remaining Cajun seasoning. Heat oil in a skillet over medium heat and sear the chicken for 3-5 minutes per side until firm. Let cool, then chop into bite-sized pieces.
05 -
Lower the heat on the Dutch oven and add heavy cream. Stir until combined, then add the chopped chicken. Simmer for 3-5 minutes.
06 -
Taste and adjust seasonings as needed. Garnish with chopped green onions, if preferred, before serving.
# Notes:
01 -
Creamy Cajun Chicken Soup offers cozy comfort with bold Cajun flavors, combining tender chicken, a rich creamy base, and the aromatic holy trinity of vegetables. Perfect for a warming meal.