Creamy Cajun Chicken Soup (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons butter
02 -
1 ½ cups holy trinity (equal parts diced onion, celery, and bell pepper)
03 -
4 cloves garlic, minced
04 -
2 tablespoons Cajun seasoning, divided
→ Main Components
05 -
2 cups chicken stock
06 -
1 (14.5-ounce) can diced tomatoes, undrained
07 -
1 pound boneless, skinless chicken breasts, sliced thin
08 -
1 tablespoon neutral oil (avocado, canola, etc.)
→ Finishing Elements
09 -
1 cup heavy cream or half-and-half, at room temperature
10 -
Chopped green onions for garnish (optional)
# Instructions:
01 -
Heat a large dutch oven over medium-high heat. Add butter and let it melt completely. Add the holy trinity blend and sauté until vegetables are tender and fragrant, about 5 minutes.
02 -
Stir in minced garlic and cook for 30-60 seconds until fragrant. Add 1 tablespoon Cajun seasoning and stir to coat everything evenly.
03 -
Pour in chicken stock and undrained diced tomatoes. Stir well and bring to a low boil. Reduce heat to medium and let simmer while preparing the chicken.
04 -
Season chicken with remaining 1 tablespoon Cajun seasoning. Heat neutral oil in a small skillet over medium heat until shimmering. Cook chicken 3-5 minutes per side until firm. Let cool slightly, then chop into bite-sized pieces.
05 -
Reduce heat under dutch oven to low. Let mixture cool slightly before stirring in the heavy cream until fully combined. Add the chopped chicken and simmer 3-5 minutes to meld flavors. Adjust seasonings to taste.
06 -
Ladle into bowls and garnish with chopped green onions if desired. Serve while hot.
# Notes:
01 -
The holy trinity consists of equal parts diced onion, celery, and bell pepper - a cornerstone of Cajun cooking