Creamy Cajun Chicken Soup (Print Version)
# Ingredients:
→ Base
01 -
1 ½ cups holy trinity mix (diced celery, onion, and bell pepper)
02 -
4 minced garlic cloves
03 -
2 tablespoons of butter
04 -
Half of 2 tablespoons Cajun spice mix
→ Main Components
05 -
1 pound thinly sliced chicken breasts, no skin or bones
06 -
A 14.5-ounce can of diced tomatoes (don't drain)
07 -
A couple of cups of chicken broth
08 -
1 tablespoon neutral oil (canola, avocado, etc.)
→ Finishing Elements
09 -
Chopped green onions, optional garnish
10 -
1 cup of heavy cream or half-and-half, room temp
# Instructions:
01 -
Put a big dutch oven on medium-high heat. Toss in the butter and let it melt. Stir in the holy trinity mix and sauté the veggies till you can smell them and they feel soft—takes about 5 minutes.
02 -
Drop in the garlic and stir for 30 seconds or so, just until the scent hits you. Sprinkle 1 tablespoon of Cajun spice, making sure everything is nicely coated.
03 -
Add the chicken stock along with the diced tomatoes, liquid and all. Stir everything together and turn up the heat until it just starts boiling gently. Lower the temperature to medium and let it sit while you work on the chicken.
04 -
Rub the chicken with the rest of the Cajun seasoning. Heat up the oil in a small pan over medium heat till it shimmers. Cook the chicken for 3-5 minutes on each side until firm. Let it cool down a bit, then chop into bite-size pieces.
05 -
Turn the dutch oven down to low heat. Once the soup cools just a bit, stir in the cream until it all blends smoothly. Add your chopped chicken and let it simmer lightly for 3-5 minutes so the flavors come together. Taste and tweak the seasoning if needed.
06 -
Scoop the soup into bowls. Top it with green onions if you like. Enjoy it while it's warm!
# Notes:
01 -
The holy trinity in Cajun cooking refers to diced celery, onion, and bell pepper in equal amounts.