Ingredients
1 tbsp olive oil
2 boneless, skinless chicken breasts, diced
1 small onion, diced
1 bell pepper, diced
2 celery stalks, chopped
3 cloves garlic, minced
1 tbsp Cajun seasoning
1 tsp smoked paprika
½ tsp dried thyme
Salt and black pepper to taste
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 cup heavy cream
1 cup frozen corn
4 oz cream cheese, softened
1 tsp Worcestershire sauce
1 tsp hot sauce (optional)
Green onions, for garnish
Fresh parsley, for garnish
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Add diced chicken and cook for 5-6 minutes until browned. Remove and set aside.
- Sauté Vegetables: In the same pot, add onion, bell pepper, and celery. Sauté for 3-4 minutes until softened.
- Add Seasonings: Stir in garlic, Cajun seasoning, smoked paprika, thyme, salt, and black pepper. Cook for 1-2 minutes until fragrant.
- Simmer the Broth: Pour in chicken broth and diced tomatoes. Bring to a simmer, then return the cooked chicken to the pot.
- Make it Creamy: Reduce heat to low and stir in heavy cream, corn, cream cheese, Worcestershire sauce, and hot sauce (if using). Stir until smooth.
- Final Simmer: Let simmer for 10-15 minutes, stirring occasionally. Adjust seasoning if needed.
- Serve: Garnish with green onions and fresh parsley. Serve hot.
Notes
Protein Swap: Use shredded rotisserie chicken for a quicker version.
Extra Spice: Add more hot sauce or cayenne pepper.
Thicker Soup: Stir in cooked rice or pasta.
Low-Carb: Skip the corn and reduce cream cheese.
Vegetarian: Substitute chicken with mushrooms and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
- Diet: Gluten Free
Nutrition
- Serving Size: 4 servings
- Calories: 380 kcal
