Description
This creamy Cajun chicken soup is a flavorful and comforting dish packed with tender diced chicken, vibrant vegetables, and a rich, spicy broth. Infused with Cajun seasoning, smoked paprika, and a touch of cayenne pepper, this smooth and hearty soup is perfect for a cozy meal. Finished with sweet corn and a splash of heavy cream, it offers a beautiful balance of spice and creaminess, garnished with fresh parsley for a pop of color and freshness.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts, diced
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
Spices & Seasonings
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Liquids & Add-ins
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn kernels
Garnish
- Chopped fresh parsley
Instructions
- Heat olive oil: In a large pot over medium heat, warm the olive oil until shimmering to create a flavorful base for sautéing.
- Brown the chicken: Add the diced chicken breasts to the pot and cook until all sides are nicely browned, sealing in the juices and developing flavor.
- Sauté vegetables: Stir in the chopped onion, red bell pepper, and minced garlic, cooking until the vegetables soften and become fragrant, about 5 minutes.
- Add spices: Sprinkle in the Cajun seasoning, smoked paprika, and cayenne pepper, stirring well to coat the meat and vegetables evenly with the spices.
- Add broth and simmer: Pour in the chicken broth and bring the mixture to a gentle simmer, allowing the flavors to meld together as it cooks.
- Simmer soup: Let the soup simmer uncovered for 15-20 minutes so the chicken cooks through and the flavors fully develop.
- Add cream and corn: Stir in the heavy cream and corn kernels to add richness and sweetness to the soup.
- Season and cook: Taste and season the soup with salt and pepper to your preference, then continue simmering for an additional 5-10 minutes for the flavors to merge.
- Garnish and serve: Sprinkle chopped fresh parsley over the soup before serving to add a fresh herbal note and beautiful finishing touch.
Notes
- For a thicker soup, you can add a slurry of cornstarch and water before adding the cream.
- Adjust the cayenne pepper up or down depending on your desired spice level.
- Use fresh or frozen corn according to availability; both work well in this recipe.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Optional: Serve with crusty bread or over rice for a more filling meal.
